Snack products fortified with duckweed using extrusion technology and manufacturing processes.

Abstract

OCR 10KL (14 / 07 / 2569) This invention relates to a snack product fortified with duckweed using extrusion technology based on... This invention consists of Khao Saohai rice, corn flakes or coarsely ground corn (corn grits), soybean flour, and protein. Extracted from soybeans, rice bran oil, calcium carbonate, and duckweed, using a manufacturing process that involves mixing the ingredients. Mix the ingredients using a mixer, then feed the mixture into the extruder, controlling the moisture content. The raw materials are fed in, and the maximum temperature of the barrel is optimal, after which the mixture is extruded through the flange. The end of the extruder produces a snack product fortified with duckweed, which has desirable properties. The product combines the good texture of a snack product with antioxidant properties. Duckweed and its chlorophyll and carotenoid pigments have been recognized through sensory evaluation, thus... The ready-to-use snack product fortified with duckweed using the extrusion technology described in this invention is presented as a snack product. The knowledge gained can be disseminated for commercial expansion and has high market potential both domestically and internationally.

Claims

OCR 10KL (14 / 07 / 2569) 1. The snack product fortified with duckweed using extrusion technology contains the following ingredients: 30-40 percent by weight of Khao Saohai rice. Corn flakes or coarsely ground corn (corn grits) 20-30 percent by weight. Soybean flour 10-30 percent by weight Soy protein isolate 10-20 percent by weight. Rice bran oil 1-5 percent by weight. Calcium carbonate 0.2 - 1.0 percent by weight. 2-20 percent by weight of duckweed.

2. Snack products fortified with duckweed using extrusion technology, as per claim 1, where duckweed can... You can choose between fresh and dried forms. Dried duckweed can be selected using either of the following drying methods: Using hot air, vacuum, or freezing methods, either individually or in combination, grind the material finely before use. ingredient 3. Process for producing edible duckweed-fortified snack food using extrusion technology, as per claim 1 or 2. Where the steps are as follows: A. Combine Khao Saohai rice, corn flakes or coarsely ground corn (corn grits), soybean flour, and soy protein isolate. Combine rice bran oil, calcium carbonate, and duckweed using a mixer for 3-15 minutes. B. Take the mixture obtained from step A and feed it into the extruder under controlled conditions. The moisture content of the raw material at feeding is 12-20 percent. The maximum barrel temperature is 120-170 degrees Celsius. The mixture is extruded through a flange at the rear of an extruder to produce the confectionery product. Chewing supplements containing duckweed. C. Take the product obtained from step B and dry it in a hot air oven at a temperature of 50-70 degrees Celsius. d. Packaging in aluminum foil bags will result in a ready-to-eat duckweed-fortified snack product using extrusion technology. eat