Development of an Extruded Potato Snack Using Recycled Materials

Abstract

The study is aimed at solving the problem of snacks deficiency corresponding to the concept of a balanced diet. Snacks were made using rational process parameters using fish powder obtained from the fillet waste of protein-rich salmon and malt grains rich in dietary fiber. The composition of the recipe mixture was optimized through calculation and a series of experiments. In investigate took as calculated variables the starch and fat content in the recipe mixture and the biological value; as response variables, organoleptic properties and expansion coefficient. The result was an extruded snack, consisting of 79% of crushed dried potatoes, of 8% of fish powder and of 12% of malt grains, which, in comparison with similar snacks, has a higher biological value of 83%, an increased protein content of 14.5% and a dietary fiber value of 8.4 %, a reduced fat content of 1% and a reduced energy value of 340 kcal. The analysis of the quality indicators of the snack confirmed that this product satisfies the requirements for snacks in terms of physicochemical, organoleptic, microbiological and safety indicators. The developed potato extruded snack is targeted at different population groups and is a healthier alternative to potato chips.