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ARS Home » Research » Publications at this Location » Publication #90810
Title: SENSORY AND NUTRITIONAL EVALUATION OF CO-PROCESSED NU-TRIM OB AND SOY FLOUR IN THAI DISHES

Author
item MANEEPUN, S - KASETSART UNIVERSITY
item BOONPUNT, T - KASETSART UNIVERSITY
item Inglett, George

Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 8/27/1998
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Two levels of co-processed Nu-Trim OB and soy flour (1:1 ratio called SO-1) at 6% and 8% solids content were tested as a substitute for coconut milk at 50%, 75%, and 100% substitution levels by weight in two Thai dishes and two Thai desserts. Sensory evaluation of products including control was made by 20 trained panelists using a 9-hedonic scale for color, appearance, flavor, taste, texture and acceptability. The results indicated that chicken green curry and fermented soybean dip after mixing with the SO-1 solution developed a thickness like coconut milk. These dishes contained herbs and spices which apparently covered any soy aroma. Therefore, sensory tests showed good acceptability with texture and flavor when 75% and 100% SO-1 solutions were substituted for coconut milk in chicken green curry and fermented soybean dip, respectively. In dessert preparation, sweetened condensed cassava paste, the SO-1 caused unacceptable texture of a cohesiveness and an elasticity when substituted at high levels, resulting in an acceptability of only 50% SO-1 substitution; however, it was 100% acceptable in mungbeen conserve.