In this study extrudate foods are produced with adding spent hen meat in
different ratios (5. 10 and 15 %) in order to enhance protein content and nutritional
value. The effect of the blended spent hen meat (SHM) with com grits (CG) and rice
grits (RG) on physical properties (breaking force, bulk density, expansion ratio, water
solubility index and water absorption index); color parameters ( lightness L *,redness
a* and yellowness bj as well as sensory properties and scanning electron
microscopy were studied. Corn extrudates had the highest breaking strength (BS)
and water absorption index (WAI) but had the lowest bulk density (BO) and water
solubility index (WSI) in comparable with RG extrudates. While bulk density (80)
showed continuous increases with the increase in SHM percentage, the BS, WAI and
WSI recorded a negative relation. The redness (aj in all extrudate samples increased
as the percentage of freeze dried SHM increase. However, the increment in blends
means of CG is more than that of RG. Nevertheless, lightness (L j showed the
opposite trend. Meanwhile, yellowness (bj of CG extrudates decreased with addition
of SHM while with RG the reverse was true. Chewiness, taste, crispiness and total
score quietly increased by addition of SHM in the rate of 5 or 10 % of blends while
this addition did not exert any effect on sense of extrudate color and pores
distribution. Raising the rate of SHM to be 15 % in the blends decreased the values
of all sensory parameters and overall scores. Taste and odor of CG or RG extrudates
seemed to be equal. Corn popped was superior in color while rice base extrudate
superior in crispiness. Chewiness, surface characters and pores distribution were
slightly different in the two base extrudates. Generally, SHM rates of 5 or 10 % did not
show wide differences in L *,a*and b*hunter, physical and sensory properties and in
characters of scanning electron microscopy.