Production of Snacks from Composite Flour of Full Fat Soy Flour and Addition of Nata de Coco

Abstract

Snacks were prepared from full fat soy flour or composite flour¹ (full fat soy flour adding 25% of rice flour) or composite flour² (full fat soy flour adding 25% of rice flour and 10% of defatted sesame flour) or composite flour³ full fat soy flour adding 15% of mungbean flour, 25% of rice flour and 5% of defatted sesame flour). The 10, 20, 30 and 40% of nata de coco pressed cake were not added or added into full fat soy flour and each composite flour for snack preparation using a village texturizer. The average score from sensory evaluation of these snacks in terms of color, flavor, texture and acceptability showed that coated barbecue snacks made from composite flour¹ or composite flour³ without or with adding 10% of nata de coco pressed cake were accepted in the level of like very much when compared with the rest of the samples (p<0.05). The protein and fat contents of four accepted coated barbecue snacks ranged from 24.10 - 26.39% and 23.59 - 26.49%, respectively. The crude fiber content of the accepted coated barbecue snacks made from composite flour¹ and composite flour¹ adding 10% of nata de coco pressed cake were increased from 1.69 to 2.47% (46.15%) and from 2.45 to 3.58% (46.12%) in snacks made from composite flour³ and composite flour³ adding 10% of nata de coco pressed cake, respectively. The increasing of crude fiber in the snacks were due to the added nata de coco pressed cake in the composite flour¹ and composite flour³ before snack making. The protein quality of four accepted coated barbecue snacks showed higher chemical score of methionine + cystine ranged from 74 - 80%, compared to chemical score 69% of coated barbecue snack made from full fat soy flour. These were due to the added flours such as rice flour and defatted sesame flour which are rich in methionine + cystine content.