Nutritional Quality of Fish Mixed with Algae Tofu
| dc.contributor.author | Kamdaeng, Onuma | |
| dc.date.accessioned | 2010-02-25T14:09:21Z | |
| dc.date.available | 2010-02-25T14:09:21Z | |
| dc.date.issued | 2009-07-13 | |
| dc.identifier.citation | The First RMUTP International Conference | en_US |
| dc.identifier.uri | http://repository.rmutp.ac.th/handle/123456789/298 | |
| dc.description | Fish mixed with algae tofu (FAT) was prepared from previous directions. Fried and not fried FAT were analyzed by chemical and microbiological quality. The chemical and microbiological quality of commercial tofu (Plain tofu and Fish tofu in market) was compared with FAT. | en_US |
| dc.description.abstract | Fish mixed with algae tofu (FAT) was developed to increase the nutrition and to valuate the tufu. FAT was an alternative for healthy consumers. It was prepared from soybean (500 g), mackerel (75 g), algae (25 g), egg albumin powder (7.5g), potato starch ( 5 g), MgSO4 (25 g), salt (7.5 g), pepper (2.5 g), sugar (5 g), and water (2,500 g). Then they were fried at 150 oC for 1 min. The chemical quality of FAT had moisture, carbohydrate, protein, fat, ash, fiber and calcium were 75.37%, 6.06%, 15.46%, 1.42%, 1.61%, 1.99%, and 1.56 mg/100 g., respectively. The microbial counts were less than 10 CFU/g. | en_US |
| dc.language.iso | en_US | en_US |
| dc.publisher | Rajamangala University of Technology Phra Nakhon | en_US |
| dc.subject | Nutritional Quality | en_US |
| dc.subject | Fish Mixed | en_US |
| dc.subject | Algae Tofu | en_US |
| dc.title | Nutritional Quality of Fish Mixed with Algae Tofu | en_US |
| dc.type | Journal Articles | en_US |
| dc.contributor.emailauthor | greentrends@rmutp.ac.th | en_US |
| dc.contributor.emailauthor | arit@rmutp.ac.th |
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The First RMUTP International Conference [18]
Green - Trends in Foods, Crafts, Fashion & Textiles