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176657

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

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Last updated: 26 Dec 2024

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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.

DOI

10.21608/mjfds.2016.176657

Keywords

Corngrits, cornstarch, dried carp fish, dried after fried carp fish, Extruded corn products

Authors

First Name

E. H.

Last Name

Mansour

MiddleName

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Affiliation

Professor of Food Science and Technology, Fac. of Agric., Menoufia Univ.

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First Name

A. S. A.

Last Name

Osheba

MiddleName

-

Affiliation

Head Researches of Meat and Fish Technology, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

Email

-

City

-

Orcid

-

First Name

A. A.

Last Name

El-Bedawey

MiddleName

-

Affiliation

Prof. of Food Science and Technology, Fac. of Agric., Menoufia Univ.

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City

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Volume

1

Article Issue

3

Related Issue

25591

Issue Date

2016-12-01

Receive Date

2021-06-09

Publish Date

2016-12-01

Page Start

53

Page End

54

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 1_Issue 3_Pages 53-54.pdf

PDF . 342.6kB

Link

https://mjfds.journals.ekb.eg/article_176657.html

Detail API

https://mjfds.journals.ekb.eg/service?article_code=176657

Order

3

Type

original papers

Type Code

1,406

Publication Type

Journal

Publication Title

Menoufia Journal of Food and Dairy Sciences

Publication Link

https://mjfds.journals.ekb.eg/

MainTitle

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

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Article

Created At

23 Jan 2023