Development of corn grit-broken rice based snack food by extrusion cooking process
2000
Pracha Boonyasirikool | Chulaluck Charunuch (Kasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development)
Six formulas of corn-based snack were formulated with various ratio of corngrit: calcium carbonate (CaCO3): vegetable oil. Extrusion process were carried by feeding each formulation into extruder at 444 g/min feed rate, employing 300 rpm 16.0+-0.5 percent initial moisture content in formulating mixture and 156-158 deg C melt temperature. The best formula that provided a good texture characteristics product composed of 93 percent corn grit, 1 percent CaCO3, 2 percent vegetable oil, 3 percent sugar and 1 percent mixed vitamins and minerals, named C6.C6 corngrit-based snack had expansion ratio (E.R.) of 3.90, bulk density (B.D) 70 g/L and compression force (C.F) 7,061 g. However, C6 corngrit based snack possessed characteristics of over expanded, crisp friable mouthfeel, orange-yellowish in color and no corn odor. Therefore, further developing of C6 corn grit=based snack formulation, renamed as CR'0 was done by substituting 10-80 percent of corn grit with broken rice, made 17 formulas. The corngrit-broken rice snacks were analysed for physical qualities and then coated with chicken flavor for sensory evaluation. Fifty percent of broken rice substitution (CR5) provide a product which reduced in E.R value (3.70) and increased in B.D (76.60 g/L) and C.F (9,838 g) compared to those of CR'0. Among 17 formulas, CR'5 gained the highest scores in flavor, texture and overall acceptability 7.05, 7.05 and 7.15 (9- point hedonic scale) respectively, which were significantly difference at P
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