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首页> 外文期刊>The Kasetsart Journal >Production of Healthy Protein and Snack Foods for Small-scale Industry from Full Fat Soy Flour
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Production of Healthy Protein and Snack Foods for Small-scale Industry from Full Fat Soy Flour

机译：用全脂大豆粉为小规模生产健康的蛋白质和零食食品

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A village texturizer has been developed in this study to produce healthy protein and snack food products from full fat soy flour. Owing to its uncomplicated technology, lower operating and maintenance costs, this machine could be used effectively at its optimum pressure and temperature to produce food products for small-scale industry. Full fat soy flour was produced with low heat treatment and used as a raw material in the production of healthy protein and snack foods. For protein food, the production conditions were varied as: full fat soy flour:sesame residue of 100:0, 90:10; temperature of 180, 200, 220℃; pressure of 5 and 7 bar. On the other hand, the production conditions for snack foods were varied as: full fat soy flour:tapioca flour of 20:80, 30:70; temperature of 150, 170℃; pressure of 3, 5 and 7 bar. The products were then evaluated in terms of appearance, water holding capacity (only protein food), texture (hardness and chewiness / crispiness) and sensorial quality. The results showed that the production of protein food should be conducted using high full fat soy flour (100%), suitable pressure (5 bar) and not too high temperature (180℃) in order to get the best product with good shape, colour and texture. In contrast, the production of snack food should be conducted using low full fat soy flour (20%), low temperatme (150℃) and high pressure (7 bar) to get the smooth circular shape and good color with high expansion. Furthermore, both finished products were evaluated in terms of the nutrition labeling, which was fitted for protein and snack foods.
机译：在这项研究中，开发了一种乡村膨化机，可以从全脂大豆粉生产健康的蛋白质和休闲食品。由于其简单的技术，较低的运行和维护成本，该机器可以在其最佳压力和温度下有效地用于生产用于小型工业的食品。全脂大豆粉是在低热处理条件下生产的，并被用作生产健康蛋白质和休闲食品的原料。对于蛋白质食品，生产条件如下：全脂大豆粉：100：0、90：10的芝麻残渣；温度180、200、220℃；压力为5和7 bar。另一方面，休闲食品的生产条件变化为：全脂大豆粉：木薯粉20:80，30:70;温度150、170℃；压力为3、5和7 bar。然后根据外观，保水能力（仅蛋白质食品），质地（硬度和耐嚼性/脆性）和感官质量对产品进行评估。结果表明，蛋白质食品的生产应使用高脂全脂大豆粉（100％），合适的压力（5 bar）和不太高的温度（180℃）才能获得具有良好形状，颜色的最佳产品和纹理。相比之下，休闲食品的生产应使用低脂全脂大豆粉（20％），低温度（150℃）和高压（7 bar）来获得圆滑的形状和良好的色泽，并具有高膨胀性。此外，两种成品均经过营养标签评估，适用于蛋白质和休闲食品。

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