Feasibility study on snack production by using dietary fiber concentrate from soymilk residue
2001
Kulvadee Trongpanich(Kasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development) | Pracha Boonyasirikool(Kasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development) | Sumalai Srikumlaitong(Thailand Institute of Scientific and Technological Research, Bangkok (Thailand)) | Chowladda Teangpook(Kasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development) | Udom Kanchanapakornchai(Kasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development)
Production of high dietary fiber snack was studied by using corn grit and broken rice as the bases and composed of dietary fiber concentrates (DFC) from soy milk residue which were defatted and non-defatted. The amounts of the dietary fiber concentrates were 5 percent, 10 percent and 15 percent, respectively. The mixtures were extruded by using a twin screw extruder. It was found that the total dietary fiber and the protein contents of the snack samples were increased with the increasing quantity of the DFC in the products. The snack samples that contained 5 percent DFC were equal to or even more bulky than the control sample and more bulky than the snack samples that contained 10 percent DFC and up. The results were confirmed by measuring the bulk density of the snacks. From the color measurement of the snack samples, it was found that the lightness (L*) of the snacks were decreased with the increasing amount of DFC in the samples. Snacks made from corn grit as the base had a golden yellow color, while snacks made from broken rice as the base were white. From the sensory evaluation, it was found that there w as no significant difference in the preferential scores in color, odor and tasts between the snack samples that contained 5-15 percent DFC and the control sample at p less than 0.05. However, adding DFC in the snacks could improve the snack texture as the texture preferential scores of all the snack samples which contained 10 percent DFC were higher than of the control ones. The high dietary fiber snacks made from the defatted DFC contained more protein and total dietary fiber than the snacks made from the non-defatted DFC.
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