Effect of extrusion cooking on the properties and acceptability of bread-crumb-like coating products

Abstract

Bread crumb-like products are often used in the food industry to enhance fried-like texture. These have been made by the traditional method of crumb production. In the present work, an attempt has been made to produce superbake breadcrumb by extrusion on a BC-45. Extruded products were evaluated for density, expansion, fat uptake and taste. The results obtained showed that extrusion conditions singly or in combination affected the properties of the breadcrumb. High temperature and low moisture content gave less dense product, which affected frying behavior of chicken cubes. Oil absorption was reduced slightly with increased extrusion temperature. An acceptability test of two extruded breadcrumbs against Morton's a commercial product used as control, was determined in application on chicken nuggets. A significant difference was found between the acceptability of the Morton's breadcrumbs and one of the samples (Tech 42810) extruded at 120 °C.