PRODUCTION CALCIUM-SUPPLEMENTED SNACK FROM SALMON FISHBONE POWDER THROUGH EXTRUSION PROCESS

Abstract

The objective of this research was to analyze the chemical composition of salmon bone powder and investigate the chemical-physical characteristics and sensory attributes of a snack enriched with salmon bone powder. The results revealed that 100g of salmon bone powder had a moisture content of 1.58%, total energy of 371.08 kcal, total fat content of 28.64%, protein content of 26.75%, calcium content of 16,684 mg, and sodium content of 241.99 mg. When added to standard snack recipes at 10%, 20%, and 30%, it was observed that the formulation containing 10% salmon bone powder received the highest sensory evaluation scores from 50 participants in all aspects. This formulation was statistically different from the other formulations (p≤0.05) and comprised 57.69% corn grits, 34.61% rice flour, 3.85% sugar, 2.89% vegetable oil, 0.96% calcium carbonate, and 10% salmon bone powder. The results of the study on chemical and physical characteristics indicated that the pH value was 6.67±0.01, water activity was 0.48±0.01, L* color value was 82.51±0.60, a* value was 2.90±0.61, and b* value was 31.03±1.48. Texture characteristics revealed a hardness value of 1484±20.51 g force and a crispness value of 1395±2.83 g force. Additionally, the chemical composition of 100 g of the salmon bone powder-supplemented snack product was as follows: moisture content of 6.97%, total energy of 383.23 kcal, protein content of 7.75%, carbohydrates content of 74.04%, calcium content of 1,830 mg, ash content of 5.01%, and sodium content of 25.60 mg.