STORAGE, NUTRITIONAL AND SENSORY PROPERTIES OF HIGH-FAT FISH AND RICE FLOUR COEXTRUDATES
The present research is on understanding the storage, nutritional and sensory characteristics of high-fat fish (khoira) and rice flour coextrudates at storage temperature of 30C. The extruder processing conditions used are barrel temperature (200C), screw speed (109 rpm), fish content of feed (44%) and feed moisture content (39%). Sorption isotherm data indicated that the safe aw level was about 0.4–0.7. Guggenheim -Anderson -de Boer model described the sorption data adequately with an r2 value of 0.99. During the initial 15 days of storage, there was a loss of vitamin A and total tocopherols by 64.4 and 20.6%, and an increase in peroxides and free fatty acid content by about 116 mg/kg and 21.7%. The nonlinear mathematical model developed has adequately described the changes in nutritional and storage properties. Sensory attributes indicated that the product fried for 15 s was most acceptable.
- Research Organization:
- Idaho National Lab. (INL), Idaho Falls, ID (United States)
- Sponsoring Organization:
- USDOE
- DOE Contract Number:
- DE-AC07-05ID14517
- OSTI ID:
- 1111045
- Report Number(s):
- INL/JOU-13-30913
- Journal Information:
- Journal of Food Processing and Preservation, Vol. 37, Issue 5
- Country of Publication:
- United States
- Language:
- English
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