Effect of different storage conditions on chemical and organoleptic properties of snack extruded products [electronic resource].

Includes reference.

This study was carricd out to investigate the effeet of different storage conditions (laboratory and local market) on chemical and organoleptic properties of snack extruded products widely produced in Egypt and consumed by children and teenagers during their shelf life storage for 3 months. The extruded products purchased from two different companies with different flavours (Lemon'n Chili and Cheese).Gross chemical composition of the extruded products revealed that moisture, ether extract. ash, protein, crude fibers, and carbohydrates ranged between 2.50-3.20, 25.72-28.88, 2.02-2.33, 7.45 - 8.25, 0.47-0.63 and 60.70 - 63.72%. respectively. The moisture content of extruded product purchased from the first company was higher than from the second company. The salt (sodium chloride) content ranged between (2.56 - 3.00)%. The heavy metals of the extruded products ranged between (9.57 to 15.51), (0.00),(3.47 to 6.27) and (12.54 to13.04) ppm for iron, copper, zinc and manganese, respectively. Moisture content increased during storage period either in laboratory or local market conditions. The effeet of storage at local market conditions on moisture content was more pronounced than that at laboratory conditions. Oil content of the extruded product stored in different conditions decreased during storage, the rate of decrease was higher during storage at local market conditions compared with extruded products stored at laboratory conditions. Peroxide value of the extracted oil increased slowly in the first stage of storage especially in samples stored at laboratory. then the rate of peroxidation increased rapidly especially in samples stored at local market conditions.The peroxide value reached the border line of acceptability after 30 days of storage at laboratory, while, it reached the same level after 15 days only during storage at local market conditions. The rate of change in peroxide value of extruded products with Lemon'n chili Ilavour was lower than that with cheese Ilavour. Ac(d value (AV) and thiobarbituric acid value (TBA) of the extracted oil increased gradually during storage for three months. The rate of increase was higher in extruded products stored at local market conditions.

Summary in Arabic.

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