EVALUATION OF THE PHYSICAL AND SENSORY PROPERTIES OF CHILE-FLAVORED, PUFFED, EXTRUDED PRODUCTS MADE FROM MEAT AND POTATO FLOUR |
| |
| Authors: | L.H. MCKEE E.E. RAY M. REMMENGA |
| |
| Affiliation: | Department of Family and Consumer Sciences New Mexico State University P.O. Box 30003, MSC 3470 Las Cruces, NM 88003;Department of Animal and Range Sciences New Mexico State University P.O. Box 30003, MSC 31 Las Cruces, NM 88003;University Statistics Center New Mexico State University P.O. Box 30003, MSC 3CQ Las Cruces, NM 88003 |
| |
| Abstract: | Extruded, puffed products prepared from potato flour combined with either partially defatted chopped beef (PDCB), mechanically deboned chicken (MDC) or chicken thigh meat (C) and coated with cheese seasoning containing three levels of chile were evaluated by instrumental and sensory methods. Expansion ratio, shear, compression and bulk density measurements indicated products prepared with C were less expanded and slightly harder than those made with MDC or PDCB. C products tended to have the lightest color. Chile pepper was the dominant flavor and aroma characteristic detected by trained sensory panelists. C puffs were generally rated more gritty/cohesive/grainy than MDC puffs by panelists. Results indicated acceptable extruded, puffed products could be |
| |
| Keywords: | |
|
|
