Development and evaluation of RTE (Ready To Eat) extruded snack using egg albumin powder and cheese powder

Abstract

Extruded snacks were prepared from flour blends made with corn flour, rice flour and egg albumin powder / Cheese powder in a proportion of 35-50 : 35-50 : 5-30 respectively, and moisture was adjusted to 17-20.  Different formulations were extruded at 80 ± 5℃ (heater I) and 75-105℃ (heater II) temperature, 300-350 r m^-1 screw speed, 100 ± 10℃ die temperature,  3 mm exit diameter of circular die and 15 ± 2 kg h^-1 feed rate.  Sensory acceptability, physical parameters and nutrient analysis along with storage stability of the products was conducted.  The protein content of the RTE extruded snack improved by 20% to 50% in experimental samples prepared using egg albumin powder and cheese powder.  The physical parameters showed improved expansion ratio compared to control samples with good sensory properties.  Storage studies showed increase in moisture content in the extrudates on storage which can be improved using packaging materials with better barrier properties.  The use of egg albumin powder / cheese powder in an RTE snack product could make a great contribution to food security in developing countries.

Keywords: Egg albumin powder, Cheese powder, Extrusion, RTE extruded snack