Qualities of extruded puffed snacks from maize/soybean mixture

A maize-based snack was fortified with partially defatted soybean (PDS) at 10, 20 and 30% of total weight and analyzed for physical (expansion ratio, density, color and texture [brittleness, breaking strength and hardness]), chemical and sensory characteristics. Incorporating PDS ill a maize-based snack had a positive effect oil chemical properties bill had a negative effect on the physical and sensory characteristics. The results showed a protein range of 9.3 +/- 0.90% in 100% maize-based snacks to 19.3 +/- 1.03% in 30% replacements with soybean. The overall consumer acceptability test showed a score range between 4.1 +/- 0.82 in 30% level of fortification and 8.2 +/- 1.04 in 100% maize and 10% fortified extrudate. Pallelists perceived the puffed extrudates with 20 and 30% PDS as not puffy or crispy, less acceptable and harder to crack. Up to 20% of PDS could be used in maize-based puffed extrudates.