Vol. 11, Issue 8 (2022)

Author(s):
Tabeen Jan, Syed Zameer Hussain, Saadiya, Aasima Rafiq

Abstract:
The aim of the study was to investigate the physical, chemical and sensory properties of chia enriched extruded snacks. The developed chia-corn extrudates were packed in high density polyethylene (HDPE) and low density polyethylene (LDPE) pouches. The developed chia-corn extruded snacks were stored for a period of six months and were evaluated at an interval 30 days for different parameters – breaking strength (N), peroxide value (mEq.O₂/Kg fat), free fatty acids (%), water activity (%), moisture content (%), total plate count (CFU/g) and overall acceptability. Results revealed that the packaging material as well as storage period had significant effect (p<0.05) on extruded chia-corn snacks. However, more changes in the quality parameters were observed in extrudates packed in low-density-polyethylene than in high density polyethylene pouches. The inference drawn from the study was that high density polyethylene pouches can be used to safely store the extruded snacks for a period of 6 months with least changes in the quality and safety of developed chia-corn extrudates.