Nutritional and Sensory Evaluation of Extruded Snacks Fortified with Dairy By-Products | ||
| Food Technology Research Journal | ||
| Volume 9, Issue 2, September 2025, Pages 89-104 PDF (705.26 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ftrj.2025.457873 | ||
| Authors | ||
| Nahed, A.A. Elwahsh1; Sahar, S. El-Gohery2; Amany, M. El-Deeb* 1; Mehanna, N.M.3 | ||
| 1Dairy Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||
| 2Bread and Pastry Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||
| 3Dairy Department, Faculty of Agriculture, Kafr elsheikh University, Egypt | ||
| Abstract | ||
| This study evaluated the incorporation of buttermilk powder (BMP) and sweet whey powder (SWP) into corn rice extruded snacks, focusing on nutritional, physical, and sensory properties. Fortification significantly increased protein, fat, ash, and essential minerals, with BMP enhancing calcium levels and SWP improving magnesium and phosphorus contents. Amino acid analysis revealed higher essential and non-essential amino acids, particularly glutamic acid and leucine, in fortified samples. Physical quality was maintained at 5–10% substitution, whereas 15% led to reduced expansion and increased hardness. Sensory evaluation confirmed that moderate BMP or SWP inclusion produced snacks with acceptability comparable to the control. Overall, dairy by-product incorporation at 5–10% effectively improves the nutritional profile of extruded snacks without compromising consumer preference, offering a sustainable approach to value-added product development | ||
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