Description

Abstract: Texturized vegetable protein (TVP) was prepared from 1 percent fat Content peanut flour using Village Texturizer at temperature 165 deg C and pressing for 10 seconds. The peanut TVP composed of moisture = 7.15 percent, protein = 56.20 percent, fat = 2.15 percent, ash = 4.28 percent, crude fiber = 2.00 percent and carbohydrate = 27.86 percent which similar to those of Kaset protein (TVP from soybean). Research was conducted to investigate possibility to develop a product from Peanut Texturized Vegetable Protein (PTVP). Results of consumer survey indicated that consumers preferred product contained pork flavor, some elasticity in texture and thin slice with rectangular shape. The product from PTVP composed of 60 percent ground PTVP, 40 percent wheat gluten, the moisture Content of the mixture was adjusted to 50 percent then 1.75 percent liquid pork flavor was added. The process for product preparation included pressing, cutting, baking and packaging. The product was brown in color, its aW was 0.52 and its water absorption was 0.74 time of dry weight. The shear strength of the product was 16.05 Newton. The product contained 8.14 percent moisture Content, 69.55 percent protein, 1.37 percent fat, 16.43 percent carbohydrate, 2.79 percent ash and 1.72 % fiber. Total microbial count and yeast and molds were less than 10 colonies/g. The product from PTVP was used to replace pork in salty fried pork, stewed pork, pork yellow curry and Pat Prick Khing. Consumer acceptance test showed that consumers liked those product moderately. Shelf-life of the product at 25 deg C was at least 6 weeks in metallized bag.