A QUANTITATIVE STUDY OF MICROMERITICS PROPERTIES OF CO-PROCESSED BINDER ON THE NUTRITIONAL AND MECHANICAL PROPERTIES OF EXTRUDED MEAT SNACKS

Abstract

The mechanical and disintegration properties of tapioca starch-based extruded meat snacks formulated using tapioca starch and wheat flour as a binder was investigated with the aim of improving both the nutritional content and textural characteristics of the snacks. Five blends comprising tapioca starch, wheat flour, brown rice flour, soymeal and beef were formulated using response surface methodology framework and were subjected to flow and compaction analysis. The physicochemical, micromeritics and mechanical properties investigated revealed that protein content ranged from 24.34% to 25.63%, carbohydrate, 34.27% to 51.42%, fibre, 8.72% to 10.50%, fat, 8.72% to 17.03%, ash, 2.61% to 3.00%. moisture, 3.65% to 6.78%. Tapioca samples, TS3 and TS5, both with low angles of repose (24.82 and 24.14, respectively) indicated excellent flow properties, suggesting favourable powder handling characteristics in food processing applications. The mechanical property described the relationship between the compressive stress of the five samples and ranged from 2.80184 to 2.87783 for TS1 to TS5, respectively while the modulus of the five samples revealed the samples’ structural integrity in texture, firmness, quality and ranged from 0.59180 to 2.87783 for TS1 to TS5, respectively. The results suggest that while tapioca starch may be useful as a binder, its application at a low concentration will improve the balance between the binding and disintegration properties of snacks when a faster disintegration is desired. Furthermore, it uses at a high concentration could serve the desire for a modified moderate texture food formulation. Pressure plays the most significant impact in reducing the frictional contact between individual particles as well as the Van der Waals force’s influence on cohesion during tapping, leading to increase in flowability and subsequent improvement in the consolidation index. The research contributes to the creation of innovative, nutritious, and appealing extruded snacks, aligning with evolving consumer preferences.