Functional snack food

Direct-expanded functional snack food could be produced using a formula being composed of 70 percent corn grit, 10.5 percent soy protein isolate, 4 percent full-fat soy flour, 10 percent inactivated full-fat rice bran, seasoning with barbecue flavor, as well as vitamins and iodine added to be accepted by the consumer test (120 persons) at the 7-point level of medium-like (9-point hedonic scale). The products showed 2.88 expansion ratio, 0.16 g/cubic cm density, 73.96 newton hardness and 1.23 crispiness (Df). The chemical compositions showed that the barbecue flavor functional snack food contained 15.78 percent protein, 14.07 percent fat, 4.49 percent ash, 2.02 percent crude fiber and 5.86 percent dietary fiber. The nutritive values of this product calculated at 30 g/serving as Recommended Daily Intake (RDI) were 9.46 percent protein, 7.03 percent dietary fiber, 278.67 percent vitamin B1, 188.82 percent vitamin B2 and 31.4 percent iodine. The shelf-life stability was determined by packing the products in 2 types of packaging: thin and thick metalized polyethylene terephthalate (metalized PET), then stored at varied temperature (35 deg C and 55 deg C) for 8 weeks. The results showed that the high temperature (55 deg C) caused the physical properties, texture and taste-panel acceptance change more than the other. Thin metalized PET was the most suitable packaging to keep products within 8 weeks at 35 deg C. Moisture content (3.72 to 4.87 percent) and aw (0.25 to 0.32) were slightly increased. Thiobarbituric acid increased (0.20 to 3.24 mg/1000g). Hardness was not significantly different (P GT 0.05) (84.52 to 90.65 newton), whereas Df slightly decreased (1.24 to 1.13). The chemical compositions of 8-week snack stored at 35 deg C as dry basis showed no significantly different values for protein (16.06 percent) and crude fiber (1.51 percent) from the control samples but had some different values for fat (9.81 percent), ash (4.11 percent) carbohydrate (68.51 percent) and dietary fiber (8.35 percent). The taste panel accepted the product similar to normal in the range of acceptance (score 8-9).