EVALUATION OF EXTRUDED PRODUCTS PREPARED FROM CORN GRITS – CORN STARCH WITH COMMON CARP FISH
Mansour, E., Osheba, A., El-Bedawey, A. (2017). EVALUATION OF EXTRUDED PRODUCTS PREPARED FROM CORN GRITS – CORN STARCH WITH COMMON CARP FISH. EKB Journal Management System, 2(1), 53-54. doi: 10.21608/mjfds.2017.176021
E. H. Mansour; A. S. A. Osheba; A. A. El-Bedawey. "EVALUATION OF EXTRUDED PRODUCTS PREPARED FROM CORN GRITS – CORN STARCH WITH COMMON CARP FISH". EKB Journal Management System, 2, 1, 2017, 53-54. doi: 10.21608/mjfds.2017.176021
Mansour, E., Osheba, A., El-Bedawey, A. (2017). 'EVALUATION OF EXTRUDED PRODUCTS PREPARED FROM CORN GRITS – CORN STARCH WITH COMMON CARP FISH', EKB Journal Management System, 2(1), pp. 53-54. doi: 10.21608/mjfds.2017.176021
Mansour, E., Osheba, A., El-Bedawey, A. EVALUATION OF EXTRUDED PRODUCTS PREPARED FROM CORN GRITS – CORN STARCH WITH COMMON CARP FISH. EKB Journal Management System, 2017; 2(1): 53-54. doi: 10.21608/mjfds.2017.176021

EVALUATION OF EXTRUDED PRODUCTS PREPARED FROM CORN GRITS – CORN STARCH WITH COMMON CARP FISH

Menoufia Journal of Food and Dairy Sciences
Article 4, Volume 2, Issue 1, January and February 2017, Page 53-54  XML PDF (334.6 K)
Document Type: original papers
DOI: 10.21608/mjfds.2017.176021
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Authors
E. H. Mansour1; A. S. A. Osheba2; A. A. El-Bedawey3
1Professor of Food Science and Technology, Fac. of Agric., Menoufia Univ.
2Head Researches of Meat and Fish Technology, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
3Prof. of Food Science and Technology, Fac. of Agric., Menoufia Univ.
Abstract
The aim of this study was to prepare extruded corn products from 90% yellow corn grits and 10% corn starch with 5, 10 and 15% replacement levels of dried or dried after fried common carp fish at the expense of yellow corn grits. The chemical, physical, sensory properties and microbiological analysis of extruded corn products were evaluated during storage at room temperature for 3 months. Extruded corn products formulated with different replacement levels of carp fish had higher moisture, crude protein, crude fat and energy than control sample. The TVN, TMA, TBA, bulk density, shear force and water absorption index of extruded corn products were increased by increasing the replacement levels of carp fish. However, expansion ratio, water solubility index and total bacterial counts had an opposite trend. Extruded corn products formulated with dried carp fish had higher crude protein, TVN, TMA, expansion ratio, water absorption index, water solubility index and total bacterial counts and lower crude fat, energy, TBA, bulk density and shear force than those formulated with dried after fried carp fish. The TVN, TMA, TBA and total bacterial counts of extruded corn products formulated with different replacement levels of carp fish were increased by increasing storage period. Proteolytic bacteria count, lipolytic bacteria count and total yeast and mold did not detect in all samples during storage period. Sensory properties of extruded corn products had rating scores described as like moderately.
Keywords
Corngrits; cornstarch; dried carp fish; dried after fried carp fish; Extruded corn products
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