Rich sources of protein and dietary fiber from food processing by-products, defatted soybean meal, germinated brown rice meal, and mango peel fiber, were added to corn grit at 20 % (w/w) to produce fortified extruded snacks. Increase of total dietary fiber from 4.82 % (wb) to 5.92-17.80 % (wb) and protein from 5.03 % (wb) to 5.46-13.34 % were observed. The product indicated high expansion and good acceptance tested by sensory panels. There were 22.33-33.53 and 5.30-11.53 fold increase in the phenolics and antioxidant activity in the enriched snack products. The effects of feed moisture content, screw speed, and barrel temperature on expansion and nutritional properties of the extruded products were investigated by using response surface methodology. Regression equations describing the effect of each variable on the product responses were obtained. The snacks extruded with feed moisture 13-15 % (wb) and extrusion temperature at 160-180°C indicated the products with high preference in terms of expansion ratio between insoluble dietary fiber and soluble dietary fiber balance. The results showed that the by-products could be successfully used for nutritional supplemented expanded snacks.

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Summary The objective of this research was to investigate the phosphate alternative use of natural compound, lysine with sodium bicarbonate (NaHCO3), at low concentration for freezing of white shrimp (Penaeus vannamei). Shrimp were treated with lysine, NaHCO3 and lysine with NaHCO3 at various concentrations and frozen in an air‐blast freezer. Thawing yield, cooking yield, colour, texture and nanostructure of the sample were studied compared to the control (nontreated sample) and sodium tri‐polyphosphate (STPP) treated one. Use of lysine/NaHCO3 each at 1% (w/v) could improve water holding capacity (WHC) of the frozen shrimp, increasing cooking yield to 100.45% (w/w), comparable to the 101.73% (w/w) of STPP‐treated sample. The colour of the noncook‐thawed shrimp was also improved. Microstructure and lipid oxidation of the treated samples were also studied. The combination of lysine and NaHCO3 indicated high potential use as phosphate alternative for frozen white shrimps.