PROPERTIES OF AN EXTRUDED, EXPANDED SNACK FOOD CONTAINING MECHANICALLY SEPARATED BEEF (MSB) AND POTATO FLOUR

Abstract

ABSTRACTExtrudates from a blend of mechanically separated beef and potato flour, one with and one without salt, were extruded in a Brabender® laboratory model, single screw HTST extruder. Subsequent to exiting the die opening, the extrudate was cut into pieces about 5 cm in length, cooled to ambient temperatures, and then packaged in nitrogen flushed bags. Bacon flavor and seasonings were topically applied to the stored extrudate after an application of vegetable oil. Extrudates were evaluated as to their physical, nutritional, microbial, and sensory properties. Addition of salt (1%) decreased extrudate expansion ratios, increased shear strength (30 days' storage), but had no influence on bulk density. Microbial and thiobarbituric acid (TBA) values were not influenced during 60 days' storage; and the extrudate was rated as acceptable when evaluated by sensory panelists. The protein quality of the snack food was evaluated by using raw and extruded blends, which were incorporated into diets and fed to weaning rats. The extrudate with added salt had a lower PER than the raw blend with salt, extrudate without salt and a basal diet formulated with casein as the protein source. Rats receiving the diet of extrudate with salt developed diarrhea, which resulted in the lowest total body gain during the 28 day period.