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Title: 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.
Authors:
; ; ;
Publication Date:
OSTI Identifier:
1111045
Report Number(s):
INL/JOU-13-30913
DOE Contract Number:
DE-AC07-05ID14517
Resource Type:
Journal Article
Resource Relation:
Journal Name: Journal of Food Processing and Preservation; Journal Volume: 37; Journal Issue: 5
Research Org:
Idaho National Laboratory (INL)
Sponsoring Org:
USDOE
Country of Publication:
United States
Language:
English
Subject:
99 GENERAL AND MISCELLANEOUS coextrudates