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The addition of isolated soy protein powder to increase the protein content of tapioca crackers

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Tapioca cracker is one of Indonesian traditional food which is consumed widely by people. In this research, isolated soy protein (ISP) powder is used to increase the protein content of tapioca crackers. The objectives of doing this research are to develop a new product of tapioca crackers which has higher protein content and to study the effect of ISP powder addition to the chemical properties, the physical properties, and the sensory acceptance of the tapioca crackers. 4 formulations of tapioca crackers with 0%, 10%, 15%, and 20% addition of ISP powder were made. The water content, the protein content, the fat content, the carbohydrate content and the expanding ability of the crackers were analyzed. A sensory analysis was conducted to evaluate the aroma, taste, saltiness, savory, crispiness, color, aftertaste, and overall liking of the crackers. The result of the analyses show that the more ISP powder added, the higher the water content, the protein content, and the fat content of the crackers are. On the other hand, the addition of ISP powder decreases the carbohydrate content and the expanding ability of the crackers. Among the 4 formulations of the tapioca crackers, tapioca crackers with 15% addition of ISP powder is the most favored.

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Availability

B00439

(wh)

Available

Detail Information

Series Title

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Call Number

439

Publisher

: Swiss German University., 2008

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

FT

Specific Detail Info

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