The Effect of Extrusion Conditions on the Physicochemical Properties and Sensory Characteristics of Fish-Based Expanded Snacks

Abstract

Expanded products with fish flour, rice and corn flour was prepared using a twin‐screw extruder with varying temperature, screw speed, total moisture and fish flour content to establish their effect on the expansion ratio, bulk density, porosity and water solubility index of the extrudates adopting response surface methodology. The experiments were optimized using five‐level, four‐factor central composite design. Analysis of variance was carried to study the effects of main factors and interaction effects of various factors and multiple regression analysis was carried out to explain the variability. Sensory acceptability study was conducted to select best products. The expanded materials obtained at 100–110C with feed material containing 15–20% fish flour and 14–18% moisture had the best properties. The study showed that expanded products produced using rice, corn and fish flour under conditions that induced the maximum expansion had the best acceptability. Practical Applications In the recent time, extruded products are gaining wide popularity. Most of the extruded snacks are cereal‐based and thus have less protein content and are limited in some essential amino acids. The incorporation of protein‐rich fish mince or fish flour would increase the nutritive value of such products. Fish mince or fish flour blended with rice/corn flour can be coextruded to obtain a nutritious snack without compromising the quality of the final product. Fish, which lacks good market in fresh condition, can be easily utilized for this purpose either by mincing or making fish flour. This study primarily aimed at preparing extruded snack‐like products using rice and corn flour with added flour from freshwater fish. Response surface methodology was applied to investigate the different process conditions on the physicochemical and sensory qualities of the final products.

Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour

“…High screw rate causes sufficient mixing, increase in the chain splitting of starch, which increased the number of nucleation sites in the die; therefore, increase bubble growth and expansion (Altan et al, ). Similar observations of the effect of screw rate on the product expansion were reported for barley grits‐barley flour, crab‐corn flour, fish flour‐rice, and corn flour (Altan et al, ; Majumdar & Singh, ; Obatolu, Skonberg, Camire, & Dougherty, ). Obatolu et al () showed that the expansion ratio was improved by increasing the screw rate at constant moisture content for extruded crab based snacks.…”

“…. Similar observations of the effect of screw rate on the product expansion were reported for barley gritsbarley flour, crab-corn flour, fish flour-rice, and corn flour(Altan et al, 2009;Majumdar & Singh, 2014;Obatolu, Skonberg, Camire, & Dougherty, 2005) Obatolu et al (2005). showed that the expansion ratio was improved by increasing the screw rate at constant moisture content for extruded crab based snacks.…”

Optimization of processing variables for the development of virgin coconut oil cake based extruded snacks

“…We found that VCO cake levels >30% and feed moisture >18% were unsuitable because they had high bulk density and less expansion ratio. Similarly, Majumdar and Singh (2014) and Pardhi, Singh, Nayik, and Dar (2016) found that feed moisture of 14-18% was suitable for production of fish flour and brown rice grits based extrudates, respectively. The extrudates obtained at 300-350 rpm screw speed had the best properties.…”

Quality properties of puffed corn snacks incorporated with sesame seed powder

“…However, health concerns cause many consumers to reduce the consumption of extruded snacks in their diets because many of these products contain 25% oil which contains saturated fatty acids and also a high content of trans fatty acids. On the other hand, their major ingredients are cereals which contain low protein and essential amino acid contents, particularly lysine (Majumdar & Singh, ).…”