Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Chemical, Physical Sensory Properties of Expanded Extrudates from Pork Meat-Defatted by Soy Flour-Corn Starch Blends, With or Without Ingredients Derived from Onion, Carrot and Oat

  • Jennifer J. Jamora (Meat Science Section, Department of Animal Science, Texas A&M University, College Station) ;
  • Rhee, Ki-Soon (Meat Science Section, Department of Animal Science, Texas A&M University, College Station) ;
  • Rhee, Khee-Choon (Department of Soil and Crop Sciences, Texas A&M University, College Station)
  • Published : 2001.09.01
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Abstract

Blends of pork meat (20%), defatted soy flour (25%), and corn starch (48.61~53.71%) were prepared with or without additional non-meat ingredients, i.e., onion powder (1%), alone or in combination with carrot powder (1.5%) or extract (1.5%), or defatted oat flour (5%). All blends were formulated for 22.78% moisture, with water added where necessary. They were extruded using a laboratory single-screw extruder at 16$0^{\circ}C$ profess temperature and 170 rpm screw speed. The additional ingredients generally decreased product expansion and increased bulk density and shear force. When the product with no additional ingredient and the product with onion powder were evaluated by trained sensory panelists, \"grain complex\" was the most intense flavor note for both. With 1 % onion powder in feed, a distinct \"onion\" flavor note was detectable in extrudates. All the products may be considered \"healthful\" based on nutrient profiles.t; based on nutrient profiles.

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