Influence of different mixtures of ingredients on the nutritional properties of a high protein extruded snack

Abstract

An effort was made to find out the suitability of inclusion of powdered chicken meat and jackfruit bulb and seed powder for the development of extruded snack product and to study the effect of inclusion of different levels of ingredients on the nutritional characteristics as well as contents of total phenolics and dietary fibre. 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 oC to 140 oC. It was observed that the protein content of the extradites was found to improve with the inclusion of powdered chicken meat in the feed mix. The content of fat was also higher for T3 resulting in highest calorific contents. Control samples had significantly higher amounts of ash and moisture in them. Dietary fibre and total phenolics were found to be higher in extrudates with non-meat ingredients with acceptable levels maintained in treatments too. Inclusion of meat had been found to improve the nutritional characteristics and jackfruit bulb and seed powders had been found to confer functional properties to the extruded snacks.