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TOPIC:
Utilization Of Fish In Canned Concentrate Seasoning Stock For Thai Foods Preparation
ABSTRACT:
Herring fish flour possessed high content of protein, calcium and phosphorus at 64.70 g/100g, 2,576 mg/100g and 1,531mg/100g, respectively. Herring fish flour was used to replace fresh or dehydrated fish meat in developing five canned concentrate seasoning stocks for Thai food; Nam Ya Pla (fish curry sauce), Kaeng Som 9spicy sour mixed vegetable), kaeng Tai pla (south hot curry), Kaeng Kua Fag (red curry with wax gourd), and Kaeng Tae Po (red curry with swap morning glory). Sensory test exhibited that a suitable amount of herring fish flour incorporated was 15% or 18% of curry paste that accounted for 2.6-5.1% in recipe. It was determined that 100g canned stocks provided protein, calcium and phosphorous as 4.32 – 6.00g, 126.5 – 126.4mg and 83.9 – 108.6mg, respectively. Calcium content of fish flour incorporated dishes was high, supplying 10-25% opf the adult Recommended Daily Dietary Allowance in a 100g portion.
Keywords: fish powder, Thai curry, Thai dishes, processed foods, calcium, canned concentrated seasoning stock.
REFERENCE: Plernchai Tangkanakul, Payom Auttaviboonkul, Patcharee Tungtrakul, Mantana Ruamrux, Chidchom Hiraga, Kanjanarat Thaveesook and Montatip Yunchalad
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