Egg white powder in extruded fish crackers |
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Authors: | JUJUN JULIANTY† PANFILO BELO‡ ELVEDA SMITH‡ LUCY McPROUD‡ |
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Affiliation: | US Enterprise, 30560 San Antonio Sreet, Hayward, CA 94544;Department of Nutrition and Food Science, San Jose State University, California, USA. |
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Abstract: | Four levels of egg white powder (EWP), 0, 1.5, 3.0 and 4.5%, were added to fisfc cracker formulation consisting of tapioca starch, fish paste, and water. the mixture was extruded through a single screw extruder, and the extrudate was cut, dried, heated in a microwave, and the degrees of expansion, bulk density, colour and protein content were measured. The addition of 1.5 and 3.0% EWP had no significant effect ( P < 0.01) on diametral and longitudinal expansion, however, 4.5% EWP significantly ( P < 0.01) reduced them. Bulk density and protein content of the final product increased as the percentage of EWP increased in the formulation. the total colour difference measurement showed a significant increase ( P < 0.01) in brown colouration at 4.5% EWP. |
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Keywords: | Bulk density colour extrusion cooking linear expansion |
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