DEVELOPMENT OF DIRECT EXPANDED HIGH PROTEIN SNACK PRODUCTS FORTIFIED WITH SACHA INCHI SEED MEAL
Keywords:Sacha inchi seed meal, Extrusion, Direct expanded product, Ready-to-eat Snack, High protein
Direct expanded or ready-to-eat (RTE) snacks fortified with Sacha inchi (Plukenetia volubilis L.) seed meal, a by-product of oil extraction process, were developed using a co-rotating twin-screw extruder. The composite blends of various amounts of Sacha inchi seed meal (20-60%), rice flour (40-80%) were prepared for extrusion cooking at 10-15% in-barrel moisture, 10.88-15.14 kg/h of feeder speed and 400 rpm of screw speed. The final products were characterized in terms of physical properties (color, texture, density, expansion ratio, water absorption index (WAI), water soluble index (WSI), proximate compositions, sensory, in-vitro digestibility and antioxidant activities, respectively. The results indicate that level of Sacha inchi seed meal significantly affected the physical characteristics by increasing hardness and density of the snack products. Expansion ratio and WAI of the snack products were decreased by increasing the level of Sacha inchi seed meal. The sensory evaluation result shows that all snack formulations were generally accepted by consumers. The snack fortified with 40% Sacha inchi seed meal was the most acceptable product based on the overall characteristics. It contained highest protein content (24.94±0.07%) with approximately 1.79±0.16% fiber, 2.09±0.00% fat, 3.42±0.02% ash, 5.61±0.14% moisture, and 62.27±0.11% carbohydrate, respectively. Total digestibility of the snack was 41.11% in which 12.36% and 28.75% were digested in stomach and small intestine, respectively. The total phenolic content (TPC) was 205.46±11.66 mg GAE/g dry weight snack and the Trolox equivalent antioxidant capacity (TEAC) was 135.40±1.10 µmol TE/g dry weight snack. The extruded product developed from Sacha inchi seed meal is protein-rich and suitable for health-conscious consumers.
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Copyright (c) 2021 Journal of microbiology, biotechnology and food sciences
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Online Published 2021-02-01