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Rice and curry Instant foods > Home > Rice and curry Instant foods

Rice and curry Instant foods    
This study aimed to develope the instant herbal rice nuggets which contained rice, herbs and spices as major ingredients. Four formulas nuggets including “Kang-leung”, “Kang-keowan”, “Kao-mok”, and “Kaeng -kua” were shaped into flat and round pieces, breaded, par-fried at 170-180oC for 30 seconds, and then kept frozen at -180C. Nutrients, antioxidant capacity and total phenolics of 4 products were investigated. Protein, fat and carbohydrate content were in range of 5-9, 13-17 and 70-80 g/100 g, respectively. One hundred gram of food provided energy contents between 455-475 Kcal. Antioxidant capacity and total phenolics were range from 8.8-13.0 mg of vitamin C equivalents per 100 g food and 30.8 – 51.2 mg of gallic acid equivalents per 100 g food, respectively.

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