Qualities of Extruded Puffed Snacks From Maize/Soybean Mixture

Abstract

A maize‐based snack was fortified with partially defatted soybean (PDS) at 10, 20 and 30% of total weight and analyzed for physical (expansion ratio, density, color and texture [brittleness, breaking strength and hardness]), chemical and sensory characteristics. Incorporating PDS in a maize‐based snack had a positive effect on chemical properties but had a negative effect on the physical and sensory characteristics. The results showed a protein range of 9.3 ± 0.90% in 100% maize‐based snacks to 19.3 ± 1.03% in 30% replacements with soybean. The overall consumer acceptability test showed a score range between 4.1 ± 0.82 in 30% level of fortification and 8.2 ± 1.04 in 100% maize and 10% fortified extrudate. Panelists perceived the puffed extrudates with 20 and 30% PDS as not puffy or crispy, less acceptable and harder to crack. Up to 20% of PDS could be used in maize‐based puffed extrudates.

Development of functional extruded snacks by utilizing paste shrimp (Acetes spp.): process optimization and quality evaluation

“…E) revealed that there is an increase in hardness with an increase in the concentration of Acetes powder in feed mix. Previous studies reported that when high‐fibre and high‐protein materials are added to starch‐based extruded products density is expected to increase,, which in turn causes increased hardness.…”

Effects of processing moisture on the physical properties and in vitro digestibility of starch and protein in extruded brown rice and pinto bean composite flours

“…The addition of fiber can interfere with the formation of the porous structure by disrupting pore walls during the extrusion process and result in a denser product (Pérez-Navarrete, González, Chel- Guerrero, & Betancur-Ancona, 2006). Additionally, a reduction in starch content and increase in protein content upon higher bean substitution may also negatively affect the density properties of extrudates (Obatolu Veronica, Omueti Olusola, & Adebowale, 2006).…”

“…The incorporation of higher concentrations of fiber can rupture the cell walls of expanding extrudates and therefore interfere with the expansion of air bubbles (Pérez-Navarrete et al, 2006). A higher concentration of protein can also result in fluctuations in pressure and temperature as the material moves through the extrusion barrel, which can negatively affect the texture of the extrudates (Obatolu Veronica et al, 2006). Furthermore, the reduced shear of the plasticized mass inside the extrusion barrel due to higher processing moisture can result in less gelatinized starch and therefore may impede bubble growth of the extrudate (Stojceska, Ainsworth, Plunkett, & Ibanoğlu, 2009).…”

Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics

“…The most frequently applied tests are the texture profile analysis (Liu, Hsieh, Heymann, & Huff, 2000;Yildiz et al, 2013), shear tests (Wang, Wang, Li, Zhou, & € Ozkan, 2011;Yuliani, Torley, D'Arcy, Nicholson, & Bhandari, 2006), compression tests (Nath, Chattopadhyay, & Majumdar, 2012;Vincent 1998), and prick tests (Ding, Ainsworth, Plukett, Tucker, & Marson, 2006;Nascimento, Carvalho, Takeiti, Freitas, & Ascheri, 2012). Also, different sensory terms have been used to describe textures characteristics; the most common terms are hardness or toughness, brittleness, firmness, and clarity (Ding et al, 2006;Mazumder et al, 2007;Nath et al, 2012;Veronica, Olusola, & Adebowale, 2006;Yuliani et al, 2006); however, there is no scientific consensus about the test and probe types that can be correlated between instrumental texture analysis and sensory texture of snack (Lazou, Krokida, Zogzas, & Karathanos, 2011;Maldo & Conti-Silva, 2014). For this reason, the present work aims to study the texture characteristics and sensory attributes in a new expanded snack elaborated with whole wheat flour (WWF) added with soybean flour (high fiber materials) to evalu-ate the effect of these ingredients on texture parameters.…”