Storage Stability Assessment of Extruded Rice and Maize Based Snacks Enriched with Fish

Andrew Nkubana^1, and Jean Claude Dusabumuremyi¹

¹Department of Food Biotechnologies, INES-Ruhengeri Institute of Applied Sciences, Musanze, Rwanda

Cite this paper:
Andrew Nkubana and Jean Claude Dusabumuremyi. Storage Stability Assessment of Extruded Rice and Maize Based Snacks Enriched with Fish. American Journal of Food Science and Technology. 2019; 7(5):152-156. doi: 10.12691/ajfst-7-5-3

Abstract

This study aimed at the assessment of the storage stability of extruded snacks prepared by incorporating fish mince in rice and maize. The fish-rice and fish-corn extruded snacks were prepared at optimized processing conditions, packed in high density polyethylene and were stored at ambient storage condition for 120 days. The extruded snacks were regularly evaluated at a 15 days’ interval for moisture content, water activity, free fatty acid content, hardness and overall acceptability during storage period. The results of this study revealed that moisture content, water activity and free fatty acid content increased during storage. Marginal decrease in the hardness and overall acceptability of stored extruded snacks was noticed. No detrimental changes have been noticed during the entire storage period and the products were found in acceptable quality limit after 120 days of storage at ambient conditions.

Keywords:
fish extruded snacks storage free fatty acids water activity

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