2021
DOI: 10.15414/jmbfs.2021.10.4.680-684
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Development of Direct Expanded High Protein Snack Products Fortified With Sacha Inchi Seed Meal

Abstract: Direct expanded or ready-to-eat (RTE) snacks fortified with Sacha inchi (Plukenetia volubilis L.) seed meal, a by-product of oil extraction process, were developed using a co-rotating twin-screw extruder. The composite blends of various amounts of Sacha inchi seed meal (20-60%), rice flour (40-80%) were prepared for extrusion cooking at 10-15% in-barrel moisture, 10.88-15.14 kg/h of feeder speed and 400 rpm of screw speed. The final products were characterized in terms of physical properties (color, texture, d… Show more

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Cited by 10 publications
(10 citation statements)
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References 8 publications
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“…The extruded snacks presented a light beige color with no residual smell of squid, similar results were reported by Roldan et al [4,5]. In the sensory evaluation, consumers acceptability was considered above 5 (neither like nor dislike) in a hedonic scale from 1 to 9 [11]. Thus, an acceptability of 74% was obtained across all the samples, the characteristics of appearance, flavor, texture, and overall acceptability of the extruded snacks had an average value of 5.64, 4.98, 5.89, and 5.26, respectively.…”
Section: Resultssupporting
confidence: 72%
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“…The extruded snacks presented a light beige color with no residual smell of squid, similar results were reported by Roldan et al [4,5]. In the sensory evaluation, consumers acceptability was considered above 5 (neither like nor dislike) in a hedonic scale from 1 to 9 [11]. Thus, an acceptability of 74% was obtained across all the samples, the characteristics of appearance, flavor, texture, and overall acceptability of the extruded snacks had an average value of 5.64, 4.98, 5.89, and 5.26, respectively.…”
Section: Resultssupporting
confidence: 72%
“…The WAI of extruded snacks were significantly higher (6.11 ± 0.15 g/g to 6.40 ± 0.15 g/g) than those reported by Roldan et al [4]. The increase of protein content may have caused the reduction in the capacity of starch to bind with water [11]. The physical characteristics of extruded snacks showed slight difference compared to control sample without PH from JSBP.…”
Section: Resultsmentioning
confidence: 59%
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“…Shevkani et al (2019) reported that the total phenolic content increased significantly when adding 4% spinach to extruded corn snacks. Jiapong & Ruttarattanamongkol (2021) reported that snacks containing 40% Sacha inchi seed flour (rich in protein) and 60% rice flour, showed a higher amount of total phenolic compounds than that of rice flour snacks reported by Gat & Ananthanarayan (2015).…”
Section: Extractable Phenolic Compoundsmentioning
confidence: 91%