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Egyptian Journal of Nutrition. 2008; 23 (2): 205-232
in English | IMEMR | ID: emr-86220

ABSTRACT

Fortified extruded snacks with dried chicken, beef or gizzard meats [10%] were compared to corn-only snack as control. All samples formulated with meats had improved nutritional value [e.g. protein content, minerals content such as Mg, Fe, Ca, and K]. Chicken snacks had the highest protein level [15.9%], while control was the lowest [6%] level. On the other hand, control snack had higher expansion ratio [ER], water absorption [WA], lower shear force [SF] and bulk density [BD] when compared with fortified snacks. Scanning electron microscopy was in agreement with the physical and rheological properties [ER, WA, SF and BD]. Thiobarbituric acid [TBA] and peroxide values [PV] as lipid stability measurements were lower for fortified snacks than control. TBA and PV values for beef and gizzard snacks were higher than chicken- snacks. The microbial counts [total aerobic plate count, yeasts and molds and coliform group] were all very low and within the normal microbiological profile range of breakfast cereals and cereal snack products. Finally, use of chicken, beef and gizzard meats in processing and fortifying of corn-snacks didn't have negative effects on sensory properties or eating quality of extruded snack products


Subject(s)
Meat , Chickens , Nutritive Value , Minerals , Edible Grain , Whole Foods , Food Microbiology
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