Title of article
Puffed corn-fish snack development by extrusion technology
Author/Authors
Bakar ، J نويسنده Institute of Halal Products Research, UPM--Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia , , Russly ، A. R نويسنده Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia-Institute of Halal Products Research, UPM , , Shahmohammadi، Mohammad H. نويسنده , , Noranizan ، M. A نويسنده -Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia , , Mirhosseini ، H نويسنده Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia ,
Issue Information
فصلنامه با شماره پیاپی 0 سال 2014
Pages
13
From page
748
To page
760
Abstract
A thermoplastically extruded snack was produced from different blends of corn grits and silver carp minced meat. Response Surface Methodology (RSM) was used to study the effect of fish meat content and to optimize the feed composition. Fourteen treatments from central composite design considering minced fish content (0-3 kg) and corn (7-10 kg) were used as the independent variables. The expansion ratio, protein content, fish odour, and overall acceptability were the dependent variables. Fish odour, linear distance and protein content of puffed corn-fish snack increased significantly with fish content while the expansion ratio significantly decreased (p < 0.05). The optimum formulation was obtained at 15% of minced fish.
Journal title
Iranian Journal of Fisheries Sciences
Serial Year
2014
Journal title
Iranian Journal of Fisheries Sciences
Record number
2048693
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