Puffed corn-fish snack development by extrusion technology
Description: 1-Iranian Fish Research Organization, P. O. Box: 14965/149. Tehran, Iran
2-Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
3-Institute of Halal Products Research, UPM
Corresponding author’s email: h_r_shahmo@yahoo.com
Text: A thermoplastically extruded snack was produced from different blends of corn grits and silver carp minced meat. Response Surface Methodology (RSM) was used to study the effect of fish meat content and to optimize the feed composition. Fourteen treatments from central composite design considering minced fish content (0-3 kg) and corn (7-10 kg) were used as the independent variables. The expansion ratio, protein content, fish odour, and overall acceptability were the dependent variables. Fish odour, linear distance and protein content of puffed corn-fish snack increased significantly with fish content while the expansion ratio significantly decreased (p<0.05). The optimum formulation was obtained at 15% of minced fish.
Monday 4 May 2015
Author: Shahmohammadi H. R.1,2*; Bakar J.2,3; Russly A. R.2,3; Noranizan M. A.2; Mirhosseini H.2
KeyWord: Minced fish, Silver carp, Expansion ratio protein content, Extrusion, Response Surface methodology.
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