A Snack Food From Dehydrated Soybean Curd (Glycine max)

摘要

The utility model is about the usage of dehydrated soybean (Glycine max) curd residue to combine with high-fiber extruded product most especially with products that have the ingredient of milled rice. The extruded snacks were evaluated for the quality attributes such as physical properties and sensory qualities. The results obtained showed that Dehydrated SCR contained 22.69 pcnt protein, 12.76 pcnt fat, 3.70 pcnt ash, 5.46 pcnt moisture, 55.4 pcnt carbohydrates, and 52.1 pcnt total dietary fiber content. The results 'Of the sensory evaluation showed that the 20:80 proportions of Dehydrated SCR and Milled Rice has better quality attributes of the extruded snacks among other formulations.