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Author อนุกูล พลศิริ
Alternative Author มหาวิทยาลัยเกษตรศาสตร์
Alternative TitleKrob Kem Kaset Protein
Imprintกรุงเทพฯ : สถาบัน, 2531
Call# IFRPD T930048

CALL # Volume Number Month Year Barcode Status

Journalรายงานค้นคว้าวิจัย ประจำปี 2526-2530 / สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร มหาวิทยาลัยเกษตรศาสตร์
AbstractKaset Protein (KP)which made from defatted soy flour by cooker extruder machine comprises of 50% protein and 1% fat contents, respectively. It was yellowish color with small cube to rectangular size. It was used either by fresh formor deep fat fried. KP coated with melted sugar and some seasoning was called Krob Kem (dry). It looked like glaze product. But the so-called krob kem (wet)was looked like wet shiny and sticky because it was coated with melted coconut palm sugar and some seasoning. The wet type was sprinkled with fried sesame and/or added with cocao powder. Using different types of fresh form and deep fat fried KP resulted in the decrease of protein content from 50 to 26%. Meanwhile, fat content was increased from 1 to 5 and 17%. Krob Kem especially deep fat fried products could be then served as a high protein and calories snack food for preschool, school children and other groups of population.