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Author Charoenphol, C.
Alternative Author Kasetsart University
TitleFormulation and acceptability of high protein and calcium extruded snack food from fish powder and full fat soy flour/C. Charoenphol, P. Boonyasirikool and S. Suanpan
ImprintBangkok : Kasetsart University Press, c1997
Call# T970273

CALL # Volume Number Month Year Barcode Status

AbstractCorn-based extruded snackfood was supplemented with fish powder at the levels of 11.0% and 13.6% of total weight and full fat soy flour at the levels of 5.0% and 10.0% of total weight. These products were seasoned with two different flavors, i.e. roasted chicken and garlic-pepper syrup; then tested for acceptability in 40 adults. The results of the four selected products showed that the scores range from 6.95 +- 0.93 to 7.20 +- 0.94 pm 9-point hedonic scale. However, there was no significant difference (p>0.05)in sensory acceptability test. These nutritious snackfood could be beneficial for better health.
Descript581 p. ; 431-436
Subjecthigh protein
extruded snack
fish powder
full fat soy flour