14F-18 |
Effects of moisture content and screw speed on the physical properties of an extruded crab-based snack |
V. OBATOLU, D. I. Skonberg, M. E. Camire, and M. P. Dougherty. Dept. of Food Science & Human Nutrition, Univ. of Maine, 5735 Hitchner Hall, Orono, ME 04469-5735 In view of the great need for crab by-product utilization, new value-added products must be developed to decrease processing waste and increase profits. In this product development study, the effects of moisture content and screw speed on color (L, a, b), bulk density, expansion ratio, texture, ash and moisture content of an extruded snack product from ground crab leg mixed with corn meal was investigated. Including ground crab by-product in extrudate formulations may enhance the nutritional quality of snack products through increases in protein, chitin, and calcium content. Corn meal was fortified with 10% ground crab leg and passed through a twin-screw extruder using moisture contents of 25% and 30% and screw speeds of 200rpm, 250rpm and 300rpm, for a total of six treatments, extruded in duplicate. The screw speed and moisture content had a significant (p < 0.05) influence on moisture and bulk density of the extrudate while color, expansion ratio and ash were not significantly (p > 0.05) affected. As screw speed increased, moisture content and bulk density of the extrudates decreased. Increasing the moisture content in the crab/corn mixture resulted in lower bulk density of the extruded snack. The snack product extruded at 25% moisture content and 300rpm had significantly different (p < 0.05) physical properties compared to all other treatments. That treatment resulted in the best snack product, in terms of expansion ratio (3.47) and bulk density (0.341 g/ml). Increases in torque and melting temperature were observed for higher screw speed and lower extruding moisture content. Establishing an appropriate utilization technology for crab processing by-products will aid in the development of value-added products for the seafood industry.
Session 14F, Product Development: General
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