Evaluation of four high‐protein rice‐soy snack formulations
Four different formulations of rice‐soy snack containing 4.5%, 9.0%, 13.5%, and 18.0% full‐fat soy flour (FFSF) were evaluated for their nutritional values and acceptance. Protein content increased from 9.54% to 15.44% and chemical scores of the snacks from 86 to 100 but there was no difference in N...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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1992
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| Online Access: | http://psasir.upm.edu.my/id/eprint/118786/ http://psasir.upm.edu.my/id/eprint/118786/1/118786.pdf |
| _version_ | 1848867787390320640 |
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| author | Man, Yaakob B. Che Abdul Karim, Mohamad N.B. Kun, Tan T. |
| author_facet | Man, Yaakob B. Che Abdul Karim, Mohamad N.B. Kun, Tan T. |
| author_sort | Man, Yaakob B. Che |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Four different formulations of rice‐soy snack containing 4.5%, 9.0%, 13.5%, and 18.0% full‐fat soy flour (FFSF) were evaluated for their nutritional values and acceptance. Protein content increased from 9.54% to 15.44% and chemical scores of the snacks from 86 to 100 but there was no difference in Net Protein Utilization although values were higher in snacks than in either rice or FFSF alone. All formulations were well accepted but at the highest level of FFSF (18%) acceptability was significantly (P<0.01) reduced. Copyright © 1992, Wiley Blackwell. All rights reserved |
| first_indexed | 2025-11-15T14:42:03Z |
| format | Article |
| id | upm-118786 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:42:03Z |
| publishDate | 1992 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1187862025-07-23T09:25:21Z http://psasir.upm.edu.my/id/eprint/118786/ Evaluation of four high‐protein rice‐soy snack formulations Man, Yaakob B. Che Abdul Karim, Mohamad N.B. Kun, Tan T. Four different formulations of rice‐soy snack containing 4.5%, 9.0%, 13.5%, and 18.0% full‐fat soy flour (FFSF) were evaluated for their nutritional values and acceptance. Protein content increased from 9.54% to 15.44% and chemical scores of the snacks from 86 to 100 but there was no difference in Net Protein Utilization although values were higher in snacks than in either rice or FFSF alone. All formulations were well accepted but at the highest level of FFSF (18%) acceptability was significantly (P<0.01) reduced. Copyright © 1992, Wiley Blackwell. All rights reserved 1992 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/118786/1/118786.pdf Man, Yaakob B. Che and Abdul Karim, Mohamad N.B. and Kun, Tan T. (1992) Evaluation of four high‐protein rice‐soy snack formulations. International Journal of Food Science & Technology, 27 (6). pp. 715-719. ISSN 0950-5423; eISSN: 1365-2621 https://academic.oup.com/ijfst/article/27/6/715/7867748 10.1111/j.1365-2621.1992.tb01243.x |
| spellingShingle | Man, Yaakob B. Che Abdul Karim, Mohamad N.B. Kun, Tan T. Evaluation of four high‐protein rice‐soy snack formulations |
| title | Evaluation of four high‐protein rice‐soy snack formulations |
| title_full | Evaluation of four high‐protein rice‐soy snack formulations |
| title_fullStr | Evaluation of four high‐protein rice‐soy snack formulations |
| title_full_unstemmed | Evaluation of four high‐protein rice‐soy snack formulations |
| title_short | Evaluation of four high‐protein rice‐soy snack formulations |
| title_sort | evaluation of four high‐protein rice‐soy snack formulations |
| url | http://psasir.upm.edu.my/id/eprint/118786/ http://psasir.upm.edu.my/id/eprint/118786/ http://psasir.upm.edu.my/id/eprint/118786/ http://psasir.upm.edu.my/id/eprint/118786/1/118786.pdf |