Production of a protein-rich extruded snack base using tapioca starch, sorghum flour and casein

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• 作者：Jiral R. Patel ; Ashok A. Patel ; Ashish K. Singh
• 关键词：Extrusion cooking ; Tapioca starch ; Rennet casein ; Sorghum flour ; Expanded snack
• 刊名：Journal of Food Science and Technology
• 出版年：2016
• 出版时间：January 2016
• 年：2016
• 卷：53
• 期：1
• 页码：71-87
• 全文大小：3,264 KB
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• 作者单位：Jiral R. Patel (1)
  Ashok A. Patel (1)
  Ashish K. Singh (1)
  
  1. D.T. Division, National Dairy Research Institute, Karnal, 132001, Haryana, India
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

A protein-rich puffed snack was produced using a twin screw extruder and the effects of varying levels of tapioca starch (11 to 40 parts), rennet casein (6 to 20 parts) and sorghum flour (25 to 75 parts) on physico-chemical properties and sensory attributes of the product studied. An increasing level of sorghum flour resulted in a decreasing whiteness (Hunter L* value) of the snack. Although the starch also generally tended to make the product increasingly darker, both starch and casein showed redness parameter (a* value) was not significantly influenced by the ingredients levels, the yellow hue (b* value) generally declined with the increasing sorghum level. Tapioca starch significantly increased the expansion ratio and decreased the bulk density and hardness value of the snack, whereas the opposite effects seen in case of sorghum flour. While the water solubility index was enhanced by starch, water absorption index was appreciably improved by sorghum. Incorporation of casein (up to 25 %) improved the sensory color and texture scores, and so also the overall acceptability rating of the product. Sorghum flour had an adverse impact on all the sensory attributes whereas starch only on the color score. The casein or starch level had no perceivable effect on the product’s flavor score. The response surface data enabled optimization of the snack-base formulation for the desired protein level or desired sensory characteristics. Keywords Extrusion cooking Tapioca starch Rennet casein Sorghum flour Expanded snack