Relationships between morphometrical properties and the texture of an extrusion‐expanded snack made from squid mantle (Dosidicus gigas)

The giant squid (Dosidicus gigas) is a species of commercial interest as a source of protein, and it can be developed into ready‐to‐eat food products, including expanded extrusion snacks (EES). EES are prepared primarily from starch; however, adding animal protein increases the nutritional contents....

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Bibliographic Details
Published in:Journal of texture studies 2018-10, Vol.49 (5), p.476-484
Main Authors: Valenzuela‐Lagarda, José Luis, García‐Armenta, Evangelina, Pacheco‐Aguilar, Ramón, Gutiérrez‐Dorado, Roberto, Mazorra‐Manzano, Miguel Ángel, Lugo‐Sánchez, María Elena, Muy‐Rangel, María Dolores
Format: Article
Language:English
Subjects:
crispness
crunchiness
extrusion
fractal dimension
lacunarity
squid
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Summary:The giant squid (Dosidicus gigas) is a species of commercial interest as a source of protein, and it can be developed into ready‐to‐eat food products, including expanded extrusion snacks (EES). EES are prepared primarily from starch; however, adding animal protein increases the nutritional contents. The objective of this study was to evaluate the effect of the protein–carbohydrate interactions on the physical and morphological characteristics of an EES made of squid mantle and potato–corn flour. The independent variable was the squid mantle content (40, 60, 80, and 100%) and two controls (01 = 100% potato, 02 = 100% corn). The expansion rate (ER) of the sample is significantly minor (p 
ISSN:0022-4901
1745-4603
DOI:10.1111/jtxs.12321