Botanas expandidas a base de mezclas de harinas de calamar, maíz y papa: efecto de las variables del proceso sobre propiedades fisicoquímicas

Abstract

The jumbo squid (Dosidicus gigas) is one of the species of commercial interest as a source of protein and has potential for the development of ready to eat food products including expanded snacks by extrusion (SEE). The objective of this research was to determine the effect of the conditions of the extrusion process on the physicochemical properties of SEE made with 40% squid flour (HC) and 60% of potato (HP)/maize (HM) flour mixes in ratios (w/w) of 10/50, 30/30 and 50/10. The best values of expansion rate (2.87), bulk density (0.14 g/cm3), firmness (7.22 N), water solubility index (27.76%) and water absorption index (5.64 g H20/g sample) were obtained with the mixture of higher content of potato flour. It is concluded that it is possible to produce ready to eat expanded snacks from squid meal rich in protein (>40%) and good physicochemical properties.