Single-Screw Extrusion Puffing of Rice Flour-Defatted Soy Flour-Squid Blends:Process Optimization and Product Characterization.
2000
Jung Bok Mi Dept. of Food Science & Nutrition Yosu National University, Yosu 550 749 Kim Eun Sil Dept. of Traditional Cuisine, Hallym College, Chunchoh 200 850
This study was condected to develop new snack foods through extrusion puffing of rice flour-defatted soy flour-squid blends. With a single-screw laboratory extruder used, it was determined that 15.7% feed (raw material mixture) mositure and 160 degrees extruder cooking-zone temperature would yield extrudates with realtively low shear-force and high expansion ratio, when incorporating squid as freeze-dried powder. Final test extrudates were produced under the aforementioned extrusion condition, using either finely comminuted raw (nondehydrated) squid or freeze-dried squid in feed formulation. The squid form had no significant effect on product shear-force, whereas expansion ratio was greater when raw squid was used. Consumer hedonic sensory scores for appearance, flavor and overall palatability were higher for extrudates from feed with raw squid. This study has demonstrated that high-protein snacks can be produced through extrusion puffing of rice flour with squid and defatted soy flour.
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