Effect of extrusion conditions on physical properties of an extruded snack incorporated with chicken meat, rice flour and jackfruit bulb and seed powders

Abstract

A study was undertaken to assess the effect of extrusion cooking parameters of an extruded snack incorporated with chicken meat, jackfruit bulb and seed powders and rice flour as base material. One control (With rice flour and Jackfruit bulb and seed powder in the ratio-80:20) and three treatment formulations (T1 – 62.69% rice flour, 15.62% jackfruit bulb and seed powder and 21.69% powdered chicken meat; T2- 62.23% rice flour, 15.5% jackfruit bulb and seed powder and 22.21% powdered chicken meat; T3- 57.32% rice flour, 14.33% jackfruit bulb and seed powder and 28.35% powdered chicken meat) were extruded employing screw speeds ranging from 230-262 rpm and barrel temperatures ranging from 120 °C to 140 °C. The physical characteristics that were studied were expansion ratio, bulk density and water absorption index. The results of the study indicated that with increasing proportions of powdered chicken meat in the feed mix, the extrudates obtained were relatively less expanded, denser and with lesser water absorption capacity. However, T1, T2, T3 were expanded respectively up to 86.0 percent, 88.0 percent and 59.0 percent of that of control. The principal factor that was found to exert an effect was feed composition, i.e. presence of absence of meat. It was shown that chicken meat may be included to produce nutritious extruded snack foods with the right ingredient selection and extrusion processing conditions.