| Resumo: |
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 protein and snack food. For protein food, it was varying with mixture (full fat soy four : sesame residue = 100: 0, 90: 10%), temperature (180, 200, 220 oC) and pressure (5, 7 bar), meanwhile the experiment of snack food was varying with mixture (full fat soy flour : tapioca flour = 20 : 80, 30 : 70%), temperature (150, 170 oC) and pressure (3, 5, 7 bar). The products were investigated for appearance, water holding capacity (only protein food), texture (hardness and chewiness/crispiness) and sensory evaluation. Finally, both of finished products at optimum operating conditions were evaluated in pattern of nutrition labeling. Key words : full fat soy flour, protein food, snack food, village texturizer
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