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EXTRUSION OF MINCED CATFISH WITH CORN AND DEFATTED SOY FLOURS FOR SNACK FOODS
Author(s) -
RHEE K.S.,
KIM E.S.,
KIM B.K.,
JUNG B.M.,
RHEE K.C.
Publication year - 2004
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2004.23069.x
Subject(s) - food science , catfish , flavor , extrusion , plastics extrusion , soy flour , response surface methodology , expansion ratio , snack food , moisture , corn flour , corn meal , flesh , fish <actinopterygii> , chemistry , mathematics , materials science , raw material , composite material , biology , chromatography , bran , organic chemistry , fishery
Response surface methodology (RSM) with a rotatable central composite design was used to determine an extrusion condition that would produce extrudates of a maximal expansion ratio from blends of catfish flesh (20%), corn flour and defatted soy flour (DSF) using a single‐screw laboratory extruder. Feed moisture, process temperature and DSF level were selected as independent variables. Analyses of the response indicated that the combination of 26.9% moisture, 160.1C and 4.95% DSF would result in extrudates with maximal expansion. The snack food made with the aforementioned combination and 74.74% corn flour in feed was slightly less dense than malted milk balls and much less hard than cocktail peanuts, according to a trained sensory panel. “Grain complex” was the most intense flavor note. When 1% garlic or onion powder was added to the feed formulation, the spice flavor notes were detected in extrudates. No fish flavor note was perceived in any of the extrudates.