Production of Extrudates Formulated from Pacific Sand Lance Sauce By-Product and Dried Biji

까나리 액젓 부산물과 건조 비지를 첨가한 압출성형물의 제조

  • Han, Gyu-Hong (Department of Food Science and Technology, KyungHee University) ;
  • Kim, Byung-Yong (Department of Food Science and Technology, KyungHee University) ;
  • Lee, Jae-Kwon (Department of Foods and Biotechnology, Kyonggi University)
  • 한규홍 (경희대학교 생명과학부 식품공학과) ;
  • 김병용 (경희대학교 생명과학부 식품공학과) ;
  • 이재권 (경기대학교 식품생물공학과)
  • Published : 2002.04.01


This study was conducted to enhance the protein quality of wheat flour extrudates with the addition of fish sauce by-products and dried biji. The experimental design was used to determine the optimum ratio of each ingredient. The compositional and functional properties of test extrudate were measured, and these values were applied to the mathematical models. A canonical form and trace plot showed that the influence of each ingredient on the mixture final product. Protein content of extrudate was increased by the addition of the dried biji, and bending failure stress of extrudate became hardened due to interaction effects between dried biji and pacific sand lance sauce by-product. Also, the addition of dried biji decreased ash and salt contents. An optimum formulation was obtained as 15.83 : 44.17 : 40% with numerical and 15.74 : 44.26 : 26.40% with graphical method (pacific sand lance sauce by-product : dried biji : wheat flour). Based on the growth performance, feed conversion efficiency was slightly lower than control group, but the protein content in feed extrudate increased to a large extent compared to that mixed with wet biji.


fish sauce by-product;biji;mixture design;optimization;extrusion


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