Evaluation of quality changes in nutritionally enriched extruded snacks during storage.

The aim of this study was to evaluate changes in the physical, chemical and sensory properties of a low fat-high protein, fiber enriched extruded snack. It was packed in metalized polypropylene/polyethylene (PP/PE) laminate pouches, under modified atmosphere packaging (MAP) with nitrogen flushing and without nitrogen flushing (control) and stored for a period of 22 weeks at 37 ± 1 °C and 80% RH. MAP had significant impact on the moisture content, aw, TBA value, Hunter L* value and crispiness of the extruded snacks during storage. The moisture content of the snack significantly increased from 3.68 to 5.16% in control and from 3.66 to 4.31% in MAP. The oxidative rancidity in terms of TBA value of control sample increased from 0.02 to 0.07 while the product packaged under MAP, the value increased to 0.056. The sensory scores for flavour, color and appearance, texture and overall acceptability (OA) of the product significantly decreased during storage, but the product stored under MAP had better flavor (6.51) and OA scores (6.85) compared to control (5.58 and 6.04, respectively), after 22 weeks of storage. Thus, MAP tended to retard the storage induced changes and it could suitably be utilized for the delivery of low fat-high protein, fiber enriched extruded snacks to the consumer, while keeping the sensorial acceptance of the product for 5 months.