บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Fortification of fruits and ginger with soybean for protein rich toffees.

Chauhan, S. K.; Sharma, R. C.;

Indian Journal of Nutrition and Dietetics Year: 1997 Vol: 34 Issue: 5 Pages: 134-139 Ref: 8 ref.

1997

บทคัดย่อ

Fortification of fruits and ginger with soybean for protein rich toffees.

The processing parameters for preparation of fruit and ginger toffees containing soya were studied. Fresh apricot, apple, guava and ginger were pulped and each pulp blended with soya slurry in different proportions up to 50% soya. Sugar, citric acid, glucose, skim milk powder, fat, colour and sodium benzoate were added and the mixtures cooked until total soluble solids were 82-84 deg B. The toffees were analysed for moisture, acidity, pH, protein content and trypsin inhibition activity. A panel of 15 tested the acceptability of the toffees. Increasing soya content resulted in increased protein content and the loss of trypsin inhibitor activity. Sensory evaluation showed that the maximum soya slurry which could be added without compromising acceptability was 20-30% (depending on the fruit used).