|Maneepun, S - KASETSART UNIVERSITY|
|Tungtrakul, P - KASETSART UNIVERSITY|
Submitted to: Association Official Analytical Chemists Annual Intrl Meeting & Exposition
Publication Type: Abstract Only
Publication Acceptance Date: February 15, 2000
Publication Date: N/A
Technical Abstract: Soluble fiber composite from rice bran and barley flour, when substituted for coconut cream in Thai foods, was found to give acceptable Thai foods with lower saturated fat contents. It was possible to reduce the saturated fats in kanom ping kaset, pumpkin pudding, Thai layer cake, dip for pot crust, taro custard, and saute chicken curry by 47.78, 94.28, 59.75, 75.27, 61.3, and 60.61%, respectively. The kanom ping kaset, at a 40% fiber gel substitution, showed an increased textural firmness and a cholesterol reduction of 20.49%. Pumpkin pudding, at a 100% substitution level, produced a softer semi-moist texture with a reduction of 94.28% saturated fat. Thai layer cake displayed a colorful and elastic product at lower substitution levels and, at higher substitution levels, became less colorful with a tougher texture. The dip for fried pot crust showed increased suspension viscosity with increasing fiber gel substitution levels. Taro custard, which contained cereal, had suitable moistness with little change at higher levels. The saute chicken curry suspension increased in viscosity with increased gel percentage. The differences in texture and flavor, however, appeared to make small changes in the overall score of general acceptability or suitability of the fiber gel foods.