Citation
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
Abstract
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
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Food Science and Biotechnology |
| DOI Number: | https://doi.org/10.1111/j.1365-2621.1992.tb01243.x |
| Keywords: | Acceptability; Chemical score; Full‐fat soy flour; Net protein utilization |
| Depositing User: | Ms. Azian Edawati Zakaria |
| Date Deposited: | 23 Jul 2025 09:25 |
| Last Modified: | 23 Jul 2025 09:25 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/j.1365-2621.1992.tb01243.x |
| URI: | http://psasir.upm.edu.my/id/eprint/118786 |
| Statistic Details: | View Download Statistic |
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