Use of Glandless Cottonseed Flour to Improve the Nutritive Value of Cassava Cracker

Authors

  • Plernchai Tangkanakul Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand.
  • Somchit Onhem Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand.
  • Duangchan Hengsawadi Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand.

Keywords:

glandless cottonseed, cracker, nutritive value

Abstract

The objective of this study was to improve nutritive value ot sassava cracker by substituting 5, 10, 15, 20 and 25% (w/w) of cassava flour with low fat glandless cottonseed flour (GCSF). The result showed that bulk density of cassava cracker fortified with 5-25% were higher but their thickness expansion were less than control cracker. The substitation of 10% GCSF in the mixture of cassava cracker was accepted by the panelists which average acceptability score was 4.0 (like very much). Protein and fat contents of 5-25% GCSF-cassava cracker ranged from 3.69-11.145 and 1.11-3.54%, respectively, compared to those of control cracker which were 1.895 and 2.14% respectively.

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Published

1994-12-31

How to Cite

Plernchai Tangkanakul, Somchit Onhem, and Duangchan Hengsawadi. 1994. “Use of Glandless Cottonseed Flour to Improve the Nutritive Value of Cassava Cracker”. Agriculture and Natural Resources 28 (4). Bangkok, Thailand:587-92. https://li01.tci-thaijo.org/index.php/anres/article/view/241465.

Issue

Vol. 28 No. 4 (1994): October-December

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.