Preparation of crispy expanded protein food resembling khaokriap / Rujira Srisuthep, Pivan Varangoon
โดย: Srisuthep, Rujira
ผู้แต่งร่วม: Varangoon, Pivan | Thailand Institute of Scientific and Technological Research
ชื่อชุด: Res. Proj. no. 38/9 ; Rep. no. 3ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1969 รายละเอียดตัวเล่ม: 12 p.หัวเรื่อง: High protein foods | Snacksสารสนเทศออนไลน์: Click here to access full-text สาระสังเขป: A crispy expanded protein food product similar in appearance to the traditional khaokriap was prepared by incorporating soybean protein with tapioca flour, wheat flour, and flavouring materials; and working the resulting mixture into a dough, which was steamed and then sliced thinly. The resultant chips were dried at a low temperature (40-45 degree celsius) or in the sun. Three formulae of chips were developed. The dried chips expanded readily when deep fried in oil at about 180-185 degree celsius. Average protein content was 22 percent for the dired chips and 16 percent for the fried chips on dry basis. Cost of making 15 kg of dried chips was estimated at 200 baht or approximately 13.50 baht per kg. The product had good flavour and crispness and was well accepted by tasters S.K
| ชนิดของทรัพยากร | Location | Call number | สถานะ | Last seen | Copy No. | บาร์โค้ด |
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วว. เทคโนธานี | Available | 2018-08-31 | 1 | RP1969/77 | |
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วว. เทคโนธานี | Available | 2018-08-31 | 2 | RP1969/77-2 |
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