Sustainable snack products: Impact of protein- and fiber-rich ingredients addition on nutritive, textural, physical, pasting and color properties of extrudates

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.