Abstract
The objective of this study was to evaluate the technological vulnerability of snacks extruded from broken rice grains (BRG) and mechanically separated tilapia meat flour (MSMF) and to characterize the best formulation from a technological point of view. Five snack formulations were elaborated with different levels of MSMF (0%, 10%, 20%, 30% and 40%) replacing the BRG. The snacks were evaluated in relation to expansion index, specific volume, hardness, instrumental color parameters, water activity (Aw) and scanning electron microscopy to identify the maximum substitution level of BRG by MSMF that did not compromise the technological quality of the product. Aw was similar (p>0.05) in all formulations. Replacement of MSMF by BRG influenced (p<0.05) expansion index, specific volume, hardness, and L*, a* and b* values. However, the replacement of 30% of BRG by MSMF did not compromise the technological quality of the extruded snacks. In addition, this formulation presented high nutritional value, acceptance and purchase intention and could therefore be used as an industrial strategy to meet current consumer demand for nutritious foods and stimulate fish consumption.
Highlights
The World Health Organization recommends per capita consumption of 14.5 kg of fish per year
The snacks were evaluated in relation to expansion index, specific volume, hardness, instrumental color parameters, water activity (Aw) and scanning electron microscopy to identify the maximum substitution level of broken rice grains (BRG) by mechanically separated tilapia meat flour (MSMF) that did not compromise the technological quality of the product
Regarding the protein and fiber content of the by-products, a high protein content was observed for MSMF (20.73%) when compared to BRG (6.29%), and there was a higher amount of fiber in BRG (0.20%) than in MSMF (0.06%)
Summary
The objective of this study was to evaluate the technological vulnerability of snacks extruded from broken rice grains (BRG) and mechanically separated tilapia meat flour (MSMF) and to characterize the best formulation from a technological point of view. The objective of this work was to evaluate the technological quality of extruded snacks produced with the inclusion of different levels of MSMF in substitution for BRG, as well as to determine the nutritional composition and to verify the sensory acceptance of the best formulation taking into account the technological quality
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