Extrusion of Minced Catfish With Corn and Defatted Soy Flours for Snack Foods

Rhee, K.S.; Kim, E.S.; Kim, B.K.; Jung, Barbara; Rhee, K. C.

doi:10.1111/j.1745-4549.2004.23069.x

Cited by 40 publications

(36 citation statements)

References 7 publications

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“…The incorporation of fish hydrolysates along with cereals has been attempted to improve the nutritional quality of extrudates (Choudhury et al 1998). Rhee et al (2004) successfully developed a snack food by extrusion of minced catfish with corn and defatted soya flour. The advantages of developing fish-based extruded products will help in supplying nutritious and balanced diets to undernourished people in developing countries (Venugopal and Shahidi 1995).…”

Section: Introductionmentioning

confidence: 99%

Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology

2012

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To establish the effect of barrel temperature, screw speed, total moisture and fish flour content on the expansion ratio and bulk density of the fish based extrudates, response surface methodology was adopted in this study. The experiments were optimized using five-levels, four factors central composite design. Analysis of Variance was carried to study the effects of main factors and interaction effects of various factors and regression analysis was carried out to explain the variability. The fitting was done to a second order model with the coded variables for each response. The response surface plots were developed as a function of two independent variables while keeping the other two independent variables at optimal values. Based on the ANOVA, the fitted model confirmed the model fitness for both the dependent variables. Organoleptically highest score was obtained with the combination of temperature-110 0 C, screw speed-480 rpm, moisture-18 % and fish flour-20 %.

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Section: Introductionmentioning

confidence: 99%

Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology

2012

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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). Fish, which is an excellent source of protein, omega-3 fatty acids and key minerals and vitamins (Altschul 1989), can be included in snack formula to increase protein content and improve nutritional value.…”

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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“…Texture characteristic is an important physical property of extruded snacks made from feed mixtures containing meat and non-meat ingredients (Rhee et al, 2004). In this study, the materials (HS and SPI blends) were extruded to produce a snack food with a fibrous texture simulating meat.…”

Section: Texture Characteristic (Tc)mentioning

confidence: 99%

Twin-Screw Extrusion of Hairtail Surimi and Soy Protein Isolate Blends

He¹,

Bei-hong²,

Huang³

et al. 2014

FSTR

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In this study, hairtail surimi (HS) and soy protein isolate (SPI) blends were extruded using a co-rotating twinscrew extruder. The effects of feed moisture, screw speed, and barrel temperature on the texture and water-holding capacity of the extrudates were investigated using response surface methodology. HS and SPI were mixed at a ratio of 1:4; the screw speed was tested at three levels between 80 and 120 rpm; the barrel temperature was set between 140℃ and 160℃, and the feed moisture was set between 30% and 50%. The digestibility and microstructure of the extrudate produced by optimum condutions were also studied. The results demonstrated that the physical properties were significantly (p < 0.05) affected by the three process variables. Water-holding capacity and extrudate texture were found to mainly depend on barrel temperature and feed moisture, respectively. In vitro protein digestibility of the blends was improved by the extruding process.

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Extrusion of Minced Catfish With Corn and Defatted Soy Flours for Snack Foods

Cited by 40 publications

References 7 publications

Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology

Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology

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

Twin-Screw Extrusion of Hairtail Surimi and Soy Protein Isolate Blends

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