Development of corngrit-broken rice based snack food by extrusion cooking
2000
Pracha Boonyasirikool | Chulaluk Charunuch (Kasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development)
Six formulas of corn-based snack were formulated with various ratios of corngrit : calcium carbonate (CaCO3) : soybean oil. Extrusion processes were conducted by feeding each formula into an extruder at 444 g/min feed rate, employing 300 rpm. Moisutre content of the raw materials were adjusted to 16.0+-0.5 percent, with melt temperature of 156-158 deg C. The product samples exhibiting best physical properties composed of 93 percent corn grit, 1 percent CaCO3 2 percent soybean oil, 3 percent sugar and 1 percent vitamins and minerals mixtures, which was coded as C6 and exhibited an expansion ratio (E.R.) of 3.90, bulk density (B.D) 70 g/L and compression force (C.F) 69.2 N. However, C6 corngrit based snack samples possessed the characteristics of overexpanded, crisp friable mouthfeel, orange-yellowish in color and lack of corn odor. Therefore, further developing of C6, subsequently renamed as CR' sub(o) was undertaken by substituting 10-80 percent of corn grit with broken rice, resulted in 17 formulas. The corngrit-broken rice snacks were examined for physical properties and then coated with chicken flavor prior to subject to sensory evaluation. Extruded samples produced from 50 percent of broken rice substitution (CR' sub(5)) was detected to decrease E.R value (3.70) and increase B.D (76.60 g/L) and C.F (96.5 N.) compared to those samples of CR' sub(o)). Among 17 formulas, CR' sub(5) gained the highest scores in flavor and texture preference with the overall acceptability of 7.05, 7.05 and 7.15 (9-point hedonic scale) respectively, which were significantly different at P
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