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DEVELOPMENT OF PROTEIN-RICH FOOD PRODUCTS FROM BROWN RICE, SOYBEAN AND SESAME SEEDS IN VIETNAM
Main Article Content
Abstract
Aims: This study focused on the development of a recipe for protein-rich nutrition bars (NB) using dried soybeans, puffed brown rice, and whole black sesame seeds.
Methods: The NB processing process involved binding the ingredients with a mixture of palm sugar and malt syrup, then pressing them into bars of size (8 x 4 x 1.5cm), which were packaged in aluminum film and vacuum sealed. Structural properties were determined through hardness using the Texture Profile Analysis (TPA) method on a Brookfield device (CT3 4500), and shelf life was evaluated using the thermal acceleration method (Q10).
Results: The research results determined that the appropriate mixing formula was FM4, consisting of 63% dried soybeans, 17% whole black sesame seeds, and 20% puffed brown rice (by wt.). The finished NB product according to this ratio had a moisture content of 4.75 ± 0.02%. Each 100g of the product contained identified energy-generating ingredients, including 40.45 ± 0.64 g of carbohydrate, 25.68 ± 0.12 g of fat, and 22.05 ± 0.44 g of protein, with a total energy supply of 481.17 ± 0 .75 Kcal. Based on the peroxide index (PoV), the study predicted that the NB could be preserved at 25 ºC for up to 113 days.
Conclusion: The NB, rich in protein, is made from abundant agricultural products in Vietnam, including soybeans, brown rice, and whole black sesame seeds, which can be a solution to utilize the available agricultural resources to create a nutritious whole grain cereal product.
Article Details
Keywords
Nutritious bar, thermal acceleration, shelf-life, whole grain, roasted soybean, puffed brown rice
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