Interactions and Effects of the Seasoning Mixture Containing Fish Protein Powder/Omega‐3 Fish Oil on Children's Liking and Stability of Extruded Corn Snacks Using a Mixture Design Approach
2014
Shaviklo, Amir Reza | Kargari Dehkordi, Ahmad | Zangeneh, Parisa
d‐optimal mixture designs were used to investigate the effect of varying the ratios of fish protein powder/omega‐3 fish oil, cheddar cheese powder and vegetable oil and their interactions on liking and stability of extruded corn snacks. Liking of the fortified prototypes and a regular corn snack (control) were also studied based on a central location test method. The fortified prototypes were liked by children aged 7–12 years old. However, sensory changes of prototypes were observed within the storage time. Negative attributes indicating oxidation (i.e., off‐odors and flavors) were affected in the fortified prototypes after 12 weeks of storage, but attributes showing product quality (corn snack odor and flavor, and cheddar cheese odor and flavor) did not change for all products during the study. The overall conclusion is that seasoning of extruded corn snacks with fishery‐derived products would be an option to provide nutrient snacks to consumers and to increase fish consumption. PRACTICAL APPLICATIONS: Seasoning of extruded corn snacks with functional fishery‐derived ingredients could produce accepted corn snacks. Consumer tests revealed that the children really liked the fortified products. Fortification of extruded corn snacks with 18% fish protein powder and 17% omega‐3 fish oil did not influence the sensory attributes of the products after development and within 12 week's storage. Seasoning of extruded corn snacks with such ingredients would be an option to provide nutrient snacks for kids and to increase fish consumption.
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