Development of rice crispy fortified with sweet potato and protein from insect
Article Sidebar
Main Article Content
Abstract
This investigation aims to develop a recipe for rice crispy with sweet potato and protein from the insects supplements. In this investigation, the ration of three (3) ingredients, namely tapioca flour (300-500g), cricket powder (200-400g) and sweet potato (300-500g), and the sensory evaluation of rice crispy products were studied. A mixture design was applied to examine the ratio of tapioca flour, cricket powder, and sweet potato on the overall preference for rice crispy products. The results displayed that the appropriate ratio for the production of rice crispy products were the mixture of tapioca flour, cricket powder and sweet potato at 428, 200 and 372 g, consequentially. This ratio gave the highest overall preference with a value of preference score of 7.87. For the final product, the proximate composition of developed rice crispy with sweet potato and protein from the insects supplementation were showed the highest protein, fiber and minerals when compared to commercial crispy (shrimp and fish crispy). The expansion ratio value of rice crispy with sweet potato and protein from the insects supplemented barely differ from shrimp crispy, but noticeably higher than fish crispy (p≤0.05).
Article Details
References
Association of Official Analytical Chemists (AOAC). (2002). Official methods of analysis of AOAC International (17th ed.). Gaithersburg, Maryland: AOAC International.
Boonyaputthipong, W. (2001). Study on physicochemical properties of roots, flour and starch of sweet potatoes from Amphoe Nam Yuen, Ubon Ratchatani Province (Research report). Ubon Ratchatani: Ubon Ratchatani University. (in Thai)
Department of Agricultural Extension. (2020). Study on cultivation of five Japanese yam varieties (Research report). Chiangmai: Office of Agricultural Extension and Development. (in Thai)
Fernandez-Cassi, X., Supeanu, A., Vaga, M., Jansson, A., Boqvist, S., & Vagsholm, I. (2019). The house cricket (Acheta domesticus) as a novel food: a risk profile. Journal of Insects as Food and Feed, 5(2), 137-157. doi: org/10.3920/JIFF2018.0021
Jino, T., Surawang, S., & Wachirasiri, K. (2021). Chemical composition and optimum condition of protein concentrate extraction from commercial crickets. Thai Journal of Science and Technology, 10(1), 64-73. doi: org/10.14456/tjst.2021.5
Mekarat, S., Chedoloh, R., Puwaphut, R., & Hilae, A. (2018). The development on formulation of fish cracker supplemented with sacha peanut leaf. Princess of Naradhiwas University Journal, 11(1), 125-134.
Mohamed, S., Abdullah, N., & Muthu, M. K. (1989). Physical properties of keropok (fried crisps) in relation to the amylopectin content of starch flour. ournal of the Science of Food and Agriculture, 49(3), 369-378. doi: org/10.1002/jsfa.2740490312
Nicolas, L., Marquilly, C., & O'Mahony, M. (2010). The 9-point hedonic scale: Are words and numbers compatible?. Food Quality and Preference, 21(8), 1008-1015.
Office of Agricultural Economics. (2022). Situation of important agricultural products and trends in 2023. Bangkok: Bureau of Agricultural Economics Research. (in Thai)
Pathare, P. B., Opara, U. L., & Said, F. A. (2013). Colour measurement and analysis in fresh and processed foods: A review. Food and Bioprocess Technology, 6, 36-60.
Prikboonchan, S. (2002). Quality development of fish cracker (Research report). Phitsanulok: Pibulsongkram Rajabhat University. (in Thai)
Promphakping, B., & Wongon, M. (2020). Agriculture and food: Old problem in the new research and development agendas. Journal of Humanities and Social Sciences, 9(1), 1-18. doi:10.14456/connexion.2020
Sihamala, O., Saraboot, N., Chunthanom, P., & Bhulaidok, S. (2018). Nutritional value of edible insects in Kalasin province. King Mongkut’s Agriculture Journal, 36(2), 98- 105.
Siriamornpun, S., & Thammapat., P (2008). Insects as a delicacy and a nutritious food in Thailand. Accessed February 20, 2023. Retrieved from https://www.academia.edu/7657158/Insects_as_a_Delicacy_and_a_Nutritious_Food_in_Thailand
Suriya, P., Thamaragsa, N., Kaewtein, S., Pocarat, R., & Arkanit, K. (2011). Product development of Burma bean chip. Proceedings of the 2nd MJU-Phrae national research conference (pp. 276-283). Phrae: Maejo University Phrae Campus. (in Thai)
Thammapat, P., Ongnarm, N., Yothawong, A., Raksarad, S., & Palakawong Na Ayudhya, C. (2021). Development of baked crispy snack of eggplant leaves fortified with protein from insects. Prawarun Agricultural Journal, 18(2), 80-86. (in Thai)
Thanakate, S. (2016). Development of seasoned tapioca crackers (Thai snack) fortified with khlu leaf extract (Research report). Bangkok: Rajamangala University of Technology Phra Nakhon. (in Thai)
Yu, S. Y., Mitchell, J. R., & Abdullah, A. (1981). Production and acceptability testing of fish cracker ('keropok') prepared by the extrusion method. Journal of Food Technology, 16(1), 51-58. doi::org/10.1111/j.1365-2621.1981.tb00995.
