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Food Science and Technology International
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Effect of Moisture Content and Screw Speed on the Physical Chemical Properties of an Extruded Crab-based Snack

V. A. Obatolu

Department of Food Science and Human Nutrition, University of Maine, 5735 Hitchner Hall, Orono ME 04469, USA

D. I. Skonberg

Department of Food Science and Human Nutrition, University of Maine, 5735 Hitchner Hall, Orono ME 04469, USA, Denise.Skonberg{at}umit.maine.edu

M. E. Camire

Department of Food Science and Human Nutrition, University of Maine, 5735 Hitchner Hall, Orono ME 04469, USA

M. P. Dougherty

Department of Food Science and Human Nutrition, University of Maine, 5735 Hitchner Hall, Orono ME 04469, USA

Crab processing generates by-products that could be used in new value-added products to decrease processing waste and increase profits. In this product development study, the effects of moisture content and screw speed on physical properties and composition of an extruded crab-based snack product were investigated. Corn meal was fortified with 10% ground crab leg and passed through a twin-screw extruder using moisture contents of 25% and 30% and screw speeds of 200, 250 and 300rpm for a total of six treatments, extruded in duplicate. Screw speed and moisture content had a significant (p 0.05) influence on moisture content, expansion ratio, crunchiness and L-value of the extrudate while protein, fat, ash and mineral were not significantly (p 0.05) affected. As screw speed increased, moisture content and bulk density of the extrudates decreased. The snack product extruded at 25% moisture content and 300rpm had significantly different (p 0.05) physical properties compared to all other treatments. Increases in torque and melting temperature were observed for higher screw speed and lower extruding moisture content.

Key Words: extrusion • crab by-product • moisture content • screw speed • extrudates • corn meal

Food Science and Technology International, Vol. 11, No. 2, 121-127 (2005)
DOI: 10.1177/1082013205052513
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