Use of Defatted Soyflour in Khanom Ping Making

Abstract

Defatted soyflour (DSF) which is the by product of oil extraction in hexane at Division of Agriculture Chemistry, Ministry of Agriculture and Co-operative was used to substitute for cassava starch to make Khanom Ping as snack food for preschool children. The hexane residue in the flour was not detected after 3 days of drying. Protein, carbohydrate, fat, ash and moisture content of DSF were 52.08%, 28.06%, 3.12%, 6.08% and 10.66%, respectively. The composite flour having 15%, 20%, 25% and 30%, respectively (by wet weight) of DSF substitution were prepared for Khanom Ping making. By means of hedonic scale scoring in comparative organoleptic test to Khanom Ping made from the sole cassava starch, the product of 20% of DSF substitution showed the highest score among the other 3 levels. This product was also accepted by 90% of the preschool children. In addition, the protein in Khanom Ping made from 20% DSF substitution was about 3 times as high as that of cassava product, while the cost was almost equal.