Abstract:
The objective of this study was to explore the feasibility of incorporating mechanically deboned poultry meat
(MDPM) and brewers spent grain (BSG) to corn based extruded snack products. The addition of protein- and
fiber-rich ingredients creates nutritionally fortified snack product, however with lower quality of physical and
textural characteristics and altered color. Therefore, the impacts of different MDPM (from 4 to 12%) and BSG
(from 10 to 30%) concentrations and varying screw speeds (500, 700, 900 rpm) on physico-chemical properties
of extruded snack products were investigated. Through optimization, with defined desired nutritional and
physical characteristics and within the investigated range of input variables (MDPM, BSG and screw speed), the
optimal product was defined. The optimized snack formulation contained 4% MDPM and 14.8% BSG, and it was
produced at 900 rpm screw speed. Furthermore, the analysed parameters of the optimal snack demonstrated
good agreement with the predicted values, indicating successful optimization.
