Textural properties of extruded snack products formulated with deboned poultry meat and brewer’s spent grain

The incorporation of protein- and fibre-rich ingredients into starch-based extruded snacks is of interest for obtaining healthy products. However, development of this type of product has been limited, since protein and dietary fibre have negative effect on textural properties of extruded snacks. In...

Full description

Saved in:
Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2021-10, Vol.854 (1), p.12020
Main Authors: Delic, J, Ikonic, P, Jokanovic, M, Banjac, V, Peulic, T, Ikonic, B, Vidosavljevic, S, Stojkov, V
Format: Article
Language:English
Subjects:
Dietary fiber
Extrusion
Extrusions
Meat
Poultry
Proteins
Regression analysis
Response surface methodology
Snack foods
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The incorporation of protein- and fibre-rich ingredients into starch-based extruded snacks is of interest for obtaining healthy products. However, development of this type of product has been limited, since protein and dietary fibre have negative effect on textural properties of extruded snacks. In the present study, response surface methodology was used in order to evaluate the effect of different ratios of mechanically deboned poultry meat (MDPM) and brewer’s spent grain (BSG), as well as screw speeds, on hardness, firmness and crispiness of the extrudates produced. Regression analysis showed that BSG and screw speed had significant effects on all textural parameters, while MDPM had a significant effect only on the crispiness of snack products.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/854/1/012020