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Iron fortification in developing of extruded Thai rice snack Thai Agricultural
Chulaluck Charunuch; Saowaluk Rungchang; Chowladda Teangpook; Vayuh Sonted.
To produce an acceptable snack of high nutritional quality for the programs against anemia and malnutrition, the direct expansion snack products were developed from extrusion process using Thai brown rice of two specialty hybridization (variety: 313 and 1000) as basic raw materials. For each variety of brown rice, the optimum operating conditions were investigated with twin-screw extruder at varying screw speed (300 and 350 rpm), type of iron fortificants (ferrous sulphate, ferrous lactate and ferrous fumarate) and level of iron content in snack product (20 and 100% RDI) in the 2×3×2 factorial experiment. Similarly, the optimum operating condition of snack production from each variety of rice had shown that increasing screw speed resulting in extrudate...
Tipo: PhysicalObject Palavras-chave: Thai rice brown; Iron fortificant; Snack food; Anemia; Extrusion process; ข้าว; อาหารขบเคี้ยว; กระบวนการเอ็กซ์ทรูชั่น; ธาตุเหล็ก; โรคขาดสารอาหาร; โรคโลหิตจาง; การเสริมธาตุอาหาร; การทดสอบคุณภาพทางประสาทสัมผัส; การปนเปื้อนจุลินทรีย์; คุณภาพการเก็บรักษา.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5137
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Product development of full fat soy flour to produce healthy protein and snack food for small-scale industry Thai Agricultural
Chulaluck Charunuch; Kritsana Temtrakool; Saovaluk Runggaeng; Urai Paosungthong; Warunee Varanyanond.
Village texturizer has been constructed in this research for developing healthy protein and snack food products from full fat soy flour. Owing to uncomplicated technology, lower production and maintenance cost, this machine which operating with optimum pressure and temperature to make the food products cook and puff is suitable for application in small2scale industry. The construction has developed into 2 categories ; 1) use stainless steel in stead of mild steel for safety of food and 2) modify the machine from manual operation to automatic with pneumatic system for the convenient and easy operation at constant time and pressure. In the experiment, full fat soy flour was produced with low heat treatment and use as raw material in the production of healthy...
Tipo: Image Palavras-chave: Full fat soy flour; Protein food; Snack food; Village texturizer; ขนมขบเคี้ยว; แป้งถั่วเหลืองไขมันเต็ม; โปรตีนเืพื่อสุขภาพ; การพัฒนาผลิตภัณฑ์; อุตสาหกรรมขนาดเล็ก; เครื่องวิลเลจเทคเจอร์ไรเซอร์.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5126
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Survey of trace element and dietetic fiber composition of “Leblebi” which is a local snack food consumed in Turkey Ciênc. Tecnol. Aliment.
ÖZBEY,Fatih; GÖRGÜLÜ,Mustafa.
Abstract In Turkey and several Middle East countries' people consume “leblebi” which is a traditional snack food made from chickpeas (Cicer arietinum L.). Chickpea products are highly nutritive and a cheap food for human consumption and have become an essential part of daily diets in the world. The present study aims to determine the chemical, nutritional and dietary composition of fifty leblebi samples marketed in Turkey. Protein values of the leblebi ranged from 19.4 to 23.9% dehulled and 20.3 to 20.8% for nondehulled leblebi while a value of 19.1% was recorded for chickpeas. Mineral results showed that Potassium (K) was the most abundant element in leblebi ranging from 6514 to 14431 mg/kg. The amount of dietary components neutral detergent fibre (NDF),...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Legumes; Chickpea; Leblebi; Snack food.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200351
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