Product development and nutrition labeling of extruded snackfood from fish powder and full fat soy flour
1996
Charuvan Charoenphol | Pracha Boonyasirikool | Suparb Suanpan (The Food and Drug Administration, Bangkok (Thailand). Food Control Div.)
Eight formulas of snackfood were formulated from corn grit supplemented with fish powder (small whole fish) at the levels of 11.0 and 13.6 percent of total weight and full fat soy flour at the levels of 5.0 and 10.0 of total weight as well. The mixtures were extruded in a Hermann Berstorff Laboratory Twin Screw Extruder ZE 25*33 D at the rate of 18 kg/h. The set operating conditions include screw speed at 300 rpm; temperature of the last zone at 163-166 deg C; die orifice of 3 mm in diameter and gave rise to an average of 4.21+-0.18 cm in length of extrudates. The expansion indicies of the products had an average of 2.05+-0.14. After seasoning with 2 different flavors i.e. roasted chicken flavor and garlic-pepper syrup, sensory evaluation were performed by 40 adults. The 4 products out of 16 products were selected in order to test overall acceptability in 40 adults again. The average scores range from 6.95+-0.93 to 7.20+-0.94 on a 9-point hedonic scale. However, the scores were not significantly different (p0.05). The most suitable formula was 78.0 % accepted in preschool children; whereas, it was rated as 3.58+-0.95 on a 5-point face scale in school children. This product had nutritive values per serving (1 bag/30 g) as follows; protein 6.0 g, fat 4.3 g, carbohydrate 16.6 g and energy content 129 Kcal. However, this product contained protein 28 percent, vitamin A 25 percent, calcium 25 percent, iron 15 percent and iodine 11 percent of the RDA of 4-6 years old children.
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Эту запись предоставил Kasetsart University