DEVELOPMENT OF READY-TO-EAT PUFFED CORN SNACK USING COMPOSITE FLOUR AND RED SNAPPER FISH MEAT
The present study was aimed to develop a ready to eat (RTE) puffed corn snack from composite flour inclusive of corn flour (CF), millet flour (MF) and rice flour (RF). In order to increase the nutritive value of the puffed corn snack, red snapper fish meat (FM) is incorporated into the mixture. Different formulations were created viz., T1 (50% CF, 10% RF, 35% MF and 5% FM), T2 (50% CF, 10% RF, 30% MF and 10% FM), T3 (50% CF, 10% RF, 25% MF and 15% FM), T4 (50% CF, 10% RF, 20% MF and 20% FM) and control was taken from commercialized sample for better comparison.
A co-rotating twin screw extruder (M/s. Scientech Engineers, Kolkata, India) was used for development of the RTE puffed corn snack with constant system parameters of screw speed at 350 rpm, heater I temperature at 115 ± 5 ºC and heater II temperature at 60 ± 5 ºC, the feed rate at 14 ± 2 Kg/h and cutter speed at 475 ± 25 rpm. The extrudates were sprayed with oil and selected spices in a rotary tumbler. Dried for 15 min at 70 °C to have better crispness in the final extruded product.
The developed extrudates (Fig. 1) were analysed their physical properties, proximate composition (Table 1) and sensory analysis (Fig.2). Results of the study indicated that the most preferable one was T2 with a composition of 50% CF, 10% RF, 30% MF and 10% FM. The overall acceptability was not only due to sensory analysis but also for the better physical parameters than that of the other compositions.
Most importantly, this study demonstrates potential application of fish meat and millet flour for the development of nutritious RTE puffed corn snacks by replacing the conventional puffed corn snack.
