Abstract

SALINAS, Nancy. Characterization extruded snacks of taro-corn enriched with partially refined palm oil as a functional ingredient. An Venez Nutr [online]. 2011, vol.24, n.2, pp.72-77. ISSN 0798-0752.

The objective of this work was to study some physical, chemical, nutritional and sensory of extruded snacks compounds of corn (90-100%) and taro (5-10%), enriched with partially refined palm oil as a functional ingredient. We tested three formulations of coverage, consisting of a mixture of oil and flavoring (cheddar cheese powder, salt, monosodium glutamate), and were added to the extruded using a homogenizer. The snacks were removed, packaged, sealed and stored at room temperature. The formulations showed significant differences in the content of tocopherols and beta-carotene with averages between 20 and 31 ppm in a-tocopherol, 1.6-4.9 ppm g-tocopherol, and 1.2-5.4 ppm in a-carotene. Extruded snacks 90% corn-10% taro covered with Formulation 2 was significantly more accepted in color and flavor (a = 0.05). Global preference of all formulations was catalogued as ¨good¨. Snacks coated with semi refined palm oil rich vitamin E and provitamin A, are considered as functional foods.

Keywords : enrichment; palm oil; functional ingredients; snacks.

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