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Evaluation of four high‐protein rice‐soy snack formulations
Author(s) -
MAN YAAKOB B. CHE,
KARIM MOHAMAD N.B. ABDUL,
KUN TAN T.
Publication year - 1992
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1992.tb01243.x
Subject(s) - food science , soy flour , soy protein , rice flour , significant difference , snack food , high protein , chemistry , mathematics , raw material , statistics , organic chemistry
Summary Four different formulations of rice‐soy snack containing 4.5%, 9.0%, 13.5%, and 18.0% full‐fat soy flour (FFSF) were evaluated for their nutritional values and acceptance. Protein content increased from 9.54% to 15.44% and chemical scores of the snacks from 86 to 100 but there was no difference in Net Protein Utilization although values were higher in snacks than in either rice or FFSF alone. All formulations were well accepted but at the highest level of FFSF (18%) acceptability was significantly ( P <0.01) reduced.