Reformulation of crispy expanded protein food resembling khaokriap / Pivan Varangoon
โดย: Varangoon, Pivan
ผู้แต่งร่วม: Thailand Institute of Scientific and Technological Research
Language: English ชื่อชุด: Res. Proj. no. 38/9ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1970 รายละเอียดตัวเล่ม: 7 p.หัวเรื่อง: High protein foods | Snacksสาระสังเขป: Further study was undertaken to reformulate this product without MSG. This was successfully accomplished, the final product having practically the same texture, flavour, and acceptility as the previously reported. Protein content of the dried product is 22 per cent, and of the fried preparation, on a dry basis, is 17 per cent.สาระสังเขป: In previous work, crispy expanded protein food resembling khaokriap was made from soybean, tapioca flour, wheat flour, and flavoring materials including MSG.สาระสังเขป: The product can be either in the form of chips as praviously described or extruded in the form of round noodles about 3 mm in diameter, steamed, cut into pieces 25 mm long and dried in an oven or in the sun. When deep fried in oil at 180 - 185 degree Celsius the dried product expands readily, resulting in an attractive snack food with commercial possibilities.
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