14F-38 |
Value-added snacks from defatted peanut flour and fish mince: Optimizing formulation and consumer acceptability |
K. MATHEWS, M. Ahmedna, and I. Goktepe. Dept. of Human Environment & Family Science, North Carolina A&T State Univ., 161 Carver Hall, Greensboro, NC 27411 This study explores the use of defatted peanut flour (DPF) as extender of tilapia and catfish. DPF is an inexpensive by-product of peanut oil extraction. Despite its high protein content, DPF use in human foods remains limited. Tilapia and catfish are two fish species of major economic importance in the US. Fish mince from fish frames and other by-products remain underutilized. The objectives of this study were to 1) determine the optimum extrusion conditions/formulation for fish snacks, 3) develop new value-added snacks from DPF and fish mince, and 3) evaluate their consumer acceptability. Focus groups evaluated the use of DPF as extender of tilapia and catfish minces under different extrusion conditions. Fish mince extended with DPF at 10, 15, 20% (w/w) was subjected to combinations of extrusion temperature and screw speed (80-140°C and 80-200 rpm). A panel of 100 consumers judged the color, texture, flavor, and overall liking of nuggets using a 9-point hedonic scale. Samples’ off-flavor and consumer purchase intent were judged using a yes/no scale while spiciness/saltiness was rated using a just-right scale. Extrusion conditions that produced the best end-products were 160 rpm and 120°C. Under these conditions, DPF was highly acceptable as fish extender up to 10 and 15% in catfish and tilapia, respectively. The process of extrusion increased nuggets’ acceptability by enhancing their flavor and texture while roasted DPF effectively masked the muddy flavor in catfish compared to control. Ninety percent of panelists detected no off-flavor in tilapia extended with DPF versus 83% for the control. Spiciness and salt level were just-right for 70-80% of judges. Thus, further adjustment of spice/salt may be necessary. This study demonstrated that the extension of fish by inexpensive DPF produced consumer acceptable nuggets and has the potential to increase product yield and add value to the peanut and fish industries.
Session 14F, Product Development: General
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