PH22017000474Y1 - A Snack Food From Dehydrated Soybean Curd (Glycine max) - Google Patents
A Snack Food From Dehydrated Soybean Curd (Glycine max)Info
- Publication number
- PH22017000474Y1 PH22017000474Y1 PH22017000474U PH22017000474U PH22017000474Y1 PH 22017000474 Y1 PH22017000474 Y1 PH 22017000474Y1 PH 22017000474 U PH22017000474 U PH 22017000474U PH 22017000474 U PH22017000474 U PH 22017000474U PH 22017000474 Y1 PH22017000474 Y1 PH 22017000474Y1
- Authority
- PH
- Philippines
- Prior art keywords
- pcnt
- dehydrated
- glycine max
- snack food
- soybean curd
- Prior art date
Links
- 244000068988 Glycine max Species 0.000 title abstract 3
- 235000010469 Glycine max Nutrition 0.000 title abstract 3
- 235000013527 bean curd Nutrition 0.000 title 1
- 235000013305 food Nutrition 0.000 title 1
- 235000011888 snacks Nutrition 0.000 title 1
- 101100243022 Mus musculus Pcnt gene Proteins 0.000 abstract 6
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract 2
- 235000014089 extruded snacks Nutrition 0.000 abstract 2
- 235000009566 rice Nutrition 0.000 abstract 2
- 230000001953 sensory effect Effects 0.000 abstract 2
- 235000014633 carbohydrates Nutrition 0.000 abstract 1
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 235000013325 dietary fiber Nutrition 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 abstract 1
- 235000012438 extruded product Nutrition 0.000 abstract 1
- 239000000835 fiber Substances 0.000 abstract 1
- 238000009472 formulation Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 230000000704 physical effect Effects 0.000 abstract 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Cereal-Derived Products (AREA)
Abstract
The utility model is about the usage of dehydrated soybean (Glycine max) curd residue to combine with high-fiber extruded product most especially with products that have the ingredient of milled rice. The extruded snacks were evaluated for the quality attributes such as physical properties and sensory qualities. The results obtained showed that Dehydrated SCR contained 22.69 pcnt protein, 12.76 pcnt fat, 3.70 pcnt ash, 5.46 pcnt moisture, 55.4 pcnt carbohydrates, and 52.1 pcnt total dietary fiber content. The results of the sensory evaluation showed that the 20:80 proportions of Dehydrated SCR and Milled Rice has better quality attributes of the extruded snacks among other formulations.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PH2/2017/000474U PH22017000474U3 (en) | 2017-08-09 | 2017-08-09 | A Snack Food From Dehydrated Soybean Curd (Glycine max) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PH2/2017/000474U PH22017000474U3 (en) | 2017-08-09 | 2017-08-09 | A Snack Food From Dehydrated Soybean Curd (Glycine max) |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| PH22017000474U1 PH22017000474U1 (en) | 2018-08-24 |
| PH22017000474Y1 true PH22017000474Y1 (en) | 2018-08-24 |
| PH22017000474U3 PH22017000474U3 (en) | 2018-10-29 |
Family
ID=63489915
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PH2/2017/000474U PH22017000474U3 (en) | 2017-08-09 | 2017-08-09 | A Snack Food From Dehydrated Soybean Curd (Glycine max) |
Country Status (1)
| Country | Link |
|---|---|
| PH (1) | PH22017000474U3 (en) |
-
2017
- 2017-08-09 PH PH2/2017/000474U patent/PH22017000474U3/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PH22017000474U1 (en) | 2018-08-24 |
| PH22017000474U3 (en) | 2018-10-29 |
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