表紙画像

Effects of different starches on the physicochemical and sensory characteristics of extruded fish snacks

The market for snack foods is currently heading for healthier choices. Extrusion-based snacks made of starch are widespread but less nutrient-dense. Therefore, an effort to produce expanded snacks with higher protein was attempted. However, the physical properties of high protein extrudates are less...

詳細記述

保存先:
書誌詳細
主要な著者: Abu Talib, A., Russly, A.R., Bakar, J., Mahmud Ab. Rashid, N.K., Ashari, R., Shukri, R., Wan Ibadullah, W.Z., Mustapha, N.A., M.R., Ismail-Fitry, Z.A., Nur Hanani
フォーマット: 論文
言語:English
出版事項: Rynnye Lyan Resources 2024
オンライン･アクセス:http://psasir.upm.edu.my/id/eprint/115808/1/115808.pdf
http://psasir.upm.edu.my/id/eprint/115808/
https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_7__fr-2022-440_abu_talib.pdf
タグ: タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
id my.upm.eprints.115808
record_format eprints
spelling my.upm.eprints.1158082025-03-12T05:16:46Z http://psasir.upm.edu.my/id/eprint/115808/ Effects of different starches on the physicochemical and sensory characteristics of extruded fish snacks Abu Talib, A. Russly, A.R. Bakar, J. Mahmud Ab. Rashid, N.K. Ashari, R. Shukri, R. Wan Ibadullah, W.Z. Mustapha, N.A. M.R., Ismail-Fitry Z.A., Nur Hanani The market for snack foods is currently heading for healthier choices. Extrusion-based snacks made of starch are widespread but less nutrient-dense. Therefore, an effort to produce expanded snacks with higher protein was attempted. However, the physical properties of high protein extrudates are less desirable. Hence, different kind of starches were used in attempt to improve the physical properties of extrudates with high protein from scad fish. The objective of this study was to determine the effect of types and percentages of three starches, namely tapioca, sago and corn (50, 67, 75% db); on the physicochemical properties of extrudates from round scad fish powder (Decaptus madruasi). The formulations were extruded using a single screw extruder with a 3 mm circular die. The feeder and screw speed were maintained at 150 and 50 rpm, respectively. The barrel temperatures for each zone were 80°C (zone 1), 120°C (zone 2), 140°C (zone 3) and 160°C (zone 4). The results of the study revealed that all starch types at 75% increased the expansion ratio of extrudates to 47-56% compared with the inclusion of starches at 50%. All starch types at 75% also decreased the bulk density to 21-24% and hardness to 23-50% as compared to extrudates with the lowest amount of starch. The improvements in the physical properties were more prominent in the addition of tapioca starch. The highest amount of protein was found in extrudates with tapioca starch (20.8 to 30.4%). The sensory analysis and colour indicated similar results for all extrudates. The best formulation for the production of fish snacks was extrudates with 75% tapioca starch and 25% fish powder. The finding of this study is relevant and applicable in the production of high protein extrudates for children or health-conscious consumers, with the usage of tapioca starch to assist better expansion that improves the physical properties. Rynnye Lyan Resources 2024 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/115808/1/115808.pdf Abu Talib, A. and Russly, A.R. and Bakar, J. and Mahmud Ab. Rashid, N.K. and Ashari, R. and Shukri, R. and Wan Ibadullah, W.Z. and Mustapha, N.A. and M.R., Ismail-Fitry and Z.A., Nur Hanani (2024) Effects of different starches on the physicochemical and sensory characteristics of extruded fish snacks. Food Research, 8 (6). pp. 1-14. ISSN 2550-2166; eISSN: 2550-2166 https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_7__fr-2022-440_abu_talib.pdf 10.26656/fr.2017.8(6).440
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The market for snack foods is currently heading for healthier choices. Extrusion-based snacks made of starch are widespread but less nutrient-dense. Therefore, an effort to produce expanded snacks with higher protein was attempted. However, the physical properties of high protein extrudates are less desirable. Hence, different kind of starches were used in attempt to improve the physical properties of extrudates with high protein from scad fish. The objective of this study was to determine the effect of types and percentages of three starches, namely tapioca, sago and corn (50, 67, 75% db); on the physicochemical properties of extrudates from round scad fish powder (Decaptus madruasi). The formulations were extruded using a single screw extruder with a 3 mm circular die. The feeder and screw speed were maintained at 150 and 50 rpm, respectively. The barrel temperatures for each zone were 80°C (zone 1), 120°C (zone 2), 140°C (zone 3) and 160°C (zone 4). The results of the study revealed that all starch types at 75% increased the expansion ratio of extrudates to 47-56% compared with the inclusion of starches at 50%. All starch types at 75% also decreased the bulk density to 21-24% and hardness to 23-50% as compared to extrudates with the lowest amount of starch. The improvements in the physical properties were more prominent in the addition of tapioca starch. The highest amount of protein was found in extrudates with tapioca starch (20.8 to 30.4%). The sensory analysis and colour indicated similar results for all extrudates. The best formulation for the production of fish snacks was extrudates with 75% tapioca starch and 25% fish powder. The finding of this study is relevant and applicable in the production of high protein extrudates for children or health-conscious consumers, with the usage of tapioca starch to assist better expansion that improves the physical properties.
format Article
author Abu Talib, A.
Russly, A.R.
Bakar, J.
Mahmud Ab. Rashid, N.K.
Ashari, R.
Shukri, R.
Wan Ibadullah, W.Z.
Mustapha, N.A.
M.R., Ismail-Fitry
Z.A., Nur Hanani
spellingShingle Abu Talib, A.
Russly, A.R.
Bakar, J.
Mahmud Ab. Rashid, N.K.
Ashari, R.
Shukri, R.
Wan Ibadullah, W.Z.
Mustapha, N.A.
M.R., Ismail-Fitry
Z.A., Nur Hanani
Effects of different starches on the physicochemical and sensory characteristics of extruded fish snacks
author_facet Abu Talib, A.
Russly, A.R.
Bakar, J.
Mahmud Ab. Rashid, N.K.
Ashari, R.
Shukri, R.
Wan Ibadullah, W.Z.
Mustapha, N.A.
M.R., Ismail-Fitry
Z.A., Nur Hanani
author_sort Abu Talib, A.
title Effects of different starches on the physicochemical and sensory characteristics of extruded fish snacks
title_short Effects of different starches on the physicochemical and sensory characteristics of extruded fish snacks
title_full Effects of different starches on the physicochemical and sensory characteristics of extruded fish snacks
title_fullStr Effects of different starches on the physicochemical and sensory characteristics of extruded fish snacks
title_full_unstemmed Effects of different starches on the physicochemical and sensory characteristics of extruded fish snacks
title_sort effects of different starches on the physicochemical and sensory characteristics of extruded fish snacks
publisher Rynnye Lyan Resources
publishDate 2024
url http://psasir.upm.edu.my/id/eprint/115808/1/115808.pdf
http://psasir.upm.edu.my/id/eprint/115808/
https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_7__fr-2022-440_abu_talib.pdf
_version_ 1827442632373043200
score 13.251813

類似資料