EI- Faham, S. (2005). CORN AND RICE EXTRUDATES SUPLEMENTED BY SPENT HEN MEAT. Journal of Food and Dairy Sciences, 30(11), 6869-6885. doi: 10.21608/jfds.2005.238025
Sawsan Y. EI- Faham. "CORN AND RICE EXTRUDATES SUPLEMENTED BY SPENT HEN MEAT". Journal of Food and Dairy Sciences, 30, 11, 2005, 6869-6885. doi: 10.21608/jfds.2005.238025
EI- Faham, S. (2005). 'CORN AND RICE EXTRUDATES SUPLEMENTED BY SPENT HEN MEAT', Journal of Food and Dairy Sciences, 30(11), pp. 6869-6885. doi: 10.21608/jfds.2005.238025
EI- Faham, S. CORN AND RICE EXTRUDATES SUPLEMENTED BY SPENT HEN MEAT. Journal of Food and Dairy Sciences, 2005; 30(11): 6869-6885. doi: 10.21608/jfds.2005.238025
CORN AND RICE EXTRUDATES SUPLEMENTED BY SPENT HEN MEAT
Food Technology Dept, National Res.Center, Dokki, Cairo, Egypt
Abstract
In this study extrudate foods are produced with adding spent hen meat in different ratios (5. 10 and 15 %) in order to enhance protein content and nutritional value. The effect of the blended spent hen meat (SHM) with com grits (CG) and rice grits (RG) on physical properties (breaking force, bulk density, expansion ratio, water solubility index and water absorption index); color parameters ( lightness L *,redness a* and yellowness bj as well as sensory properties and scanning electron microscopy were studied. Corn extrudates had the highest breaking strength (BS) and water absorption index (WAI) but had the lowest bulk density (BO) and water solubility index (WSI) in comparable with RG extrudates. While bulk density (80) showed continuous increases with the increase in SHM percentage, the BS, WAI and WSI recorded a negative relation. The redness (aj in all extrudate samples increased as the percentage of freeze dried SHM increase. However, the increment in blends means of CG is more than that of RG. Nevertheless, lightness (L j showed the opposite trend. Meanwhile, yellowness (bj of CG extrudates decreased with addition of SHM while with RG the reverse was true. Chewiness, taste, crispiness and total score quietly increased by addition of SHM in the rate of 5 or 10 % of blends while this addition did not exert any effect on sense of extrudate color and pores distribution. Raising the rate of SHM to be 15 % in the blends decreased the values of all sensory parameters and overall scores. Taste and odor of CG or RG extrudates seemed to be equal. Corn popped was superior in color while rice base extrudate superior in crispiness. Chewiness, surface characters and pores distribution were slightly different in the two base extrudates. Generally, SHM rates of 5 or 10 % did not show wide differences in L *,a*and b*hunter, physical and sensory properties and in characters of scanning electron microscopy.
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