ACCEPTABILITY OF NOVEL SNACKS MANU-FACTURED BY PARTIALLY CORN SUBSTITUTION WITH UNTRADITIONAL FOODSTUFFS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 3, Volume 31, Issue 1, January 2006, Page 329-338 PDF (3.11 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2006.236438 | ||||
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| Authors | ||||
| M. A. M. Saleh,; Raia A. Sayed; Eman M. Salem | ||||
| Food Technology Research Institute, Agric. Res. Center, Giza, Egypt. | ||||
| Abstract | ||||
| The attractive colors of many red and yellow fruits and vegetables are attributable to their carotenoid contents. Therefore, a child lovely food form {extrudate as snacks} was formulated by partially introduction of ~-carotene rich foodstuffs {carrot, pumpkin and sweet potatoes}. The tested materials were individually blanched, in water, 5% citric acid or 1 % sodium metabisulfite, cooled, dried and milled. The milled products were subjected to extrusion process and these produced extrudates were put under investigation. It was found that the chemical constituents, except the ether extract, in the extrudate products was higher in samples blanched in water compared to those blanched in the other blanching solutions. The same trend was also found in case of water and oil retention of the sweet potatoes and pumpkin extrudates. On the contrary, the higher values were noticed in the carrot extrudate samples blanched in sodium metabisulfite followed by those blanched in citric acid and water. ~-carotene of the extrudate samples blanched in citric acid or sodium metabisulfite was superior than the other tested materials including the control extrudate sample (corn). There was a minor change in color indicator (L, a and b) of all samples during the storage period at ambient temperature. The sensory evaluation of the extrudate samples reveals that the blanching treatment enhanced the tested attributes scores to be higher than the corn extrudate. | ||||
| Keywords | ||||
| Carrot; sweet potatoes; pumpkin; extrudate; sensory evaluation | ||||
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