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Arjun Adhikari. Effect of protein enrichment from sacha inchi meal on selroti qualities. Master's Degree(Food Science and Technology). Mae Fah Luang University. Learning Resources and Educational Media Center. : Mae Fah Luang University, 2021.
Effect of protein enrichment from sacha inchi meal on selroti qualities
Name: Arjun Adhikari
Organization :
Mae Fah Luang University
keyword:
Rice
ThaSH:
Food
-- Techonogloy
;
Selroti
ThaSH:
Rice
-- Protein enrichment
Abstract:
In underdeveloped countries like Nepal, the enrichment of traditional food can overcome protein energy malnutrition problem. Hence, an attempt was made to develop nutritional improved Selroti by partial substitution of the rice flour by Sacha inchi meal (SIM) and quality characteristics of Selroti were analysed.
Five treatments of 0, 2.5, 5, 7.5 and 10 % SIM were used to make the batter then the batter was fried at 190ºC for 3.5 minutes. The batter properties, sensory property as well as physico-chemical characteristics of Selroti were determined. Later, selected best one treatment was used to analyse the nutritional parameters.
In terms of batter ageing study at 0, 2, 4 and 6 hour titratable acidity, pH, bulk density, viscosity and sensory attributes (appearance, color, aroma, taste, texture and overall acceptability) were determined. The 4 hours batter ageing period was selected to prepare the Selroti due to no significant difference compared to 4 and 6 hours ageing (p>0.05). The results of sensory evaluation found that aroma, taste, texture and overall acceptability had no significant difference (p>0.05) among treatments of 2.5, 5 and 7.5% SIM enriched Selroti compare with control as well as within the treated samples. However, the mean sensory scores of all attributes showed the lowest in 10% SIM enrichment. Moreover, the chemical composition (protein, ash and crude fiber) of 7.5% enriched Selroti was significantly different (p<0.05), when compared with the control. The color parameters of the treated samples were significantly different (p<0.05) when compared with control. The texture profile (hardness) and bulk density of 7.5% enriched Selroti were no significant difference compared with all samples (p>0.05). Additionally, no significantly change result was observed on the fat uptake of 7.5 and 5% enriched Selroti. Therefore, the suitable recipe to prepare the Selroti was 7.5% SIM enrichment.
Lysine was the most predominant amino acid of the optimized Selroti (2.057g/100g product). Some essential amino acids of the developed Selroti recipe were comparatively higher than the essential amino acid requirement for an adult man weighing 70 kg (5.6 g per day) and standard protein. In addition, there should be further study on batter microbiology, rheology, and storage life to commercialize the product.
Mae Fah Luang University. Learning Resources and Educational Media Center
Address:
CHIANG RAI
Email:
library@mfu.ac.th
Name: Saroat Rawdkuen
Role:
Advisor
Created:
2021
Modified:
2021-01-27
Issued:
2021-01-27
วิทยานิพนธ์/Thesis
application/pdf
CallNumber:
Thesis TP370 A719e 2019
eng
DegreeName: Master of Science
Level: Master's Degree
Descipline: Food Science and Technology
Grantor: Mae Fah Luang University
©copyrights Mae Fah Luang University
RightsAccess:
ใช้เวลา
0.020337 วินาที
Arjun Adhikari
| Title | Contributor | Type |
|---|---|---|
| Effect of protein enrichment from sacha inchi meal on selroti qualities
มหาวิทยาลัยแม่ฟ้าหลวง Arjun Adhikari | Saroat Rawdkuen | วิทยานิพนธ์/Thesis |
Saroat Rawdkuen