Composition, storage stability and sensory properties of expanded extrudates from blends of corn starch and goat meat, lamb, mutton, spent fowl meat, or beef

Rhee, K.S.; Cho, S.H; Pradahn, A.M

doi:10.1016/s0309-1740(98)00157-0

Cited by 34 publications

(23 citation statements)

References 20 publications

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“…The results are in agreement with the findings of Singh et al, (2014) who reported increased protein, fat and ash contents in dried snack food products with increasing levels of incorporation of meat. Similar findings are also reported by Jean et al, (1996); Rhee et al, (1999);Singh et al, (2002).…”

Section: Physico-chemical Characteristicssupporting

confidence: 90%

Development of Meat based Seasoning Fryums using Chicken Meat and Rice Flour Blends

Anandh¹

2017

Int.J.Curr.Microbiol.App.Sci

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Section: Physico-chemical Characteristicssupporting

confidence: 90%

Development of Meat based Seasoning Fryums using Chicken Meat and Rice Flour Blends

Anandh¹

2017

Int.J.Curr.Microbiol.App.Sci

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“…It has been used in the cereal industry for several years to produce many foods and food ingredients such as breakfast cereals, snack foods, baby foods, pasta products, extruded bread, modified starches, beverages, powders, meat and cheese analogues, textured vegetable protein, and blended foods such as corn starch and grounded meats (Anderson et al, 1969;Moore et al, 1990; Abd El-Hady et al, 1998; Zang and Hoseney, 1998; Rhee et al, 1999). It is a technology with high versatility and efficiency, low cost, high output per unit time and short reaction time, with relatively no waste generated (Nabeshima and Grossmann, 2001).…”

Section: Introductionmentioning

confidence: 99%

Application of Response Surface Methodology (RSM) for the Production and Optimization of Extruded Instant Porridge from Broken Rice Fractions Blended with Cowpea

Danbaba¹

2016

IJNFS

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Instant porridge from low grade broken rice fractions blended with cowpea to enhance protein quantity and quality was developed in this study through extrusion cooking technology. Response Surface Methodology (RSM) and Central Composite Rotatable Design (CCRD) were adopted for the formulation and optimization of the process variables. The main objective was to obtain the optimum level of extruder barrel temperature (X 1 ), feed moisture level (X 2 ) and feed cowpea level (X 3 ) that will produce optimum porridge having appreciably high protein, water dispersibility, lysine content and calorie value. ANOVA indicated significance (p˂0.05) of the models fitted in describing the relationship between the input and output variables in its natural state. The coefficient of the determination was also greater than 80% and non-significant lack-of-fit test. Numerical optimization results indicated that the optimum input variables were 120°C barrel temperature, 24g/100g cowpea formulation and 20g/100g feed moisture composition which produce 99.02% dispersibility, 24.13g/100g protein, 73.44% carbohydrate and 388.82kcal/100g calorie, and lysine of 5.02mg/g protein. These data will sharpen the weaning food industry by providing wide opportunity for new food production using low grade rice and common legumes, thereby increasing the economic values of both locally grown rice and cowpea.

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“…They are usually low in protein and high in fat and carbohydrates (Ranhotra and Vetter 1991;Rhee et al 1999Rhee et al , 2004. Incorporation of functional ingredients into starchy snack products by using extrusion cooking can increase their nutritional value (Riaz 2001;Rhee et al 2004;Veronica et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack

et al. 2010

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Corn snack fortified with 7% fish protein powder made from saithe (Pollachius Virens) surimi was selected by expert panel from industry for consumer studies in Iran and Iceland. They hedonically screened products with 3%, 5%, 7% and 9% fish protein powder. Snack containing 9% fish protein powder (FP) had significantly lower liking for odour, texture, flavour, and overall acceptability than the other three prototypes. Snacks fortified with 3%, 5%, and 7% FP had similar sensory attributes. Therefore, snack with the highest level of FP (7%) was selected for acceptance tests. It was seasoned with cheese powder, vegetable oil, salt, and colorant. The amount of protein, moisture, fat, ash and salt in fortified corn snack (FCS) was 12%, 2%, 31%, 3%, and 2% respectively. Consumers' acceptance was studied using a central location test method. Consumers were 6-16 years old children in two communities (Iceland and Iran). They liked FCS but Iranian children favoured it more than Icelandic children. Majority of parents of the participants expressed their willingness to choose this product when buying snacks.

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Composition, storage stability and sensory properties of expanded extrudates from blends of corn starch and goat meat, lamb, mutton, spent fowl meat, or beef

Cited by 34 publications

References 20 publications

Development of Meat based Seasoning Fryums using Chicken Meat and Rice Flour Blends

Development of Meat based Seasoning Fryums using Chicken Meat and Rice Flour Blends

Application of Response Surface Methodology (RSM) for the Production and Optimization of Extruded Instant Porridge from Broken Rice Fractions Blended with Cowpea

Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack

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