- 期刊
- OpenAccess
Nutritional Changes during Production of High Temperature Short Time (HTST) Air Puffed Potato and Potato-Soy Snacks
並列摘要
Two different potato based ready-to-eat (RTE) snacks were prepared using high temperature short time (HTST) air puffing followed by oven toasting and evaluated for its nutritional changes that took place during high temperature short time air puffing and oven toasting process. The nutritional compositions of initial samples before puffing and oven toasting and final products were measured in terms of moisture content (% db), protein (%), fat (%), ash (%), crude fiber (%), carbohydrates (%, by difference), ascorbic acid content (mg/100g), nitrogen solubility index (%), protein digestibility (%), trypsin inhibitor activity (%), calorific value (Kcal/100g) and protein energy ratio. Significant increases in protein (56.67%), ash (70.49%), crude fiber (27.2%) and protein energy ratio (63.20%) were recorded in RTE potato-soy snack as compared to RTE potato snack due to the addition of soy flour (10.26%) in the product.
延伸閱讀
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