Development of nutritious snack foods
1993
Sirin Pussayapaiboon
Low fat peanut flour was incorporated in formula of extruded snack, aiming to increase its protein content to at least 10 percent. Twelve formulae were produced using laboratory scale twin screw extruder. Two formulations which containing the highest protein content were selected then one formulation was selected by preference test. The formulation composed of 37.2 percent potato granule, 14.0 percent pregelatinized potato starch, 28.0 percent potato starch, 19.8 percent low fat peanut flour, 0.5 percent emulsifier. Extruded snack pellets were produced by using factory scale single screw extruder. It was deep-fried at 190 deg C for 12 seconds to obtain puffed snack then coated with onion seasoning. The snack product contained 2.62 percent moisture content, 11.38 percent protein, 30.94 percent fat, 46.88 percent carbohydrate, 5.68 percent ash, 2.50 percent fiber and aw of 0.24. The product contained total microbial count and yeasts and mold less than 1700 colonies/gram and 10 colonies/gram, respectively and E. coli was not detected in one gram snack. Storage test showed that snack packed in aluminium foil and oriented polypropylene bags could be stored at 25 deg C and ambient temperature for 2 months without affecting the qualities of the product. Results of acceptability test using 480 school children aged 6-14 years consumers indicated 93.3 percent of consumers liked the testes snack moderately and 75.6 percent would be willing to pay 5 bahts for 20 grams pack if the snack were placed in the market.
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