Mechanically deboned poultry meat and brewer's processing by-product as promising ingredients for nutritionally valuable extruded snacks
Functional food is evolving constantly, trying to satisfy everyday needs for macro and micronutrients. Protein-rich food is highly demanded, due to protein’s structural role in tissue formation, cell reparation, and hormone and enzyme production. Extruded products prepared of cornmeal, mechanically deboned poultry meat (MDPM) and brewer’s spent grain (BSG) were evaluated for their nutritional and physical properties. Addition of BSG and increase of MDPM share in the blend, resulted in significantly (p<0.05) better nutritional characteristics of obtained snacks, giving products with 14.4% and 12.0% protein content. BSG had significant (p<0.05) influence on extrudates’ physical properties: lateral expansion has dropped, (89.17% vs. 51.79%), length has increased (12.4 mm vs. 18 mm),while lower values of hardness and firmness of extrudates were registered as well. Also, incorporation of this brewing industry by-product in combination with a higher share of MDPM resulted in significantly (p<0.05) darker products. The results of this study showed that BSG and MDPM are perspective ingredients for nutritionally valuable ready-to-eat extruded products, but additional investigation is needed in order to optimise processing parameters and quality of obtained meat snacks
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