3rd International Conference on Chemo and BioInformatics, Kragujevac, September 25-26. 2025. (pp. 533-536)
АУТОР(И) / AUTHOR(S): Delić D. Jovana, Tomičić M. Zorica, Rakita M. Slađana, Jokanović R. Marija, Ikonić M. Predrag, Peulić A. Tatjana, Ikonić B. Bojana
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DOI: 10.46793/ICCBIKG25.533D
САЖЕТАК / ABSTRACT:
Rising consumer awareness of the link between diet and health has increased interest in functional foods with enhanced nutritional profiles. In this study, two extruded snacks containing corn meal (80.7%), brewer’s spent grain (14.8%), mechanically deboned poultry meat (3%), chicken liver (1%), and salt (0.5%), flavoured with pizza or cheese seasoning were developed, and evaluated by their amino acid profile, fatty acid composition, and antioxidant activity. One hundred grams of product could provide approximately one-third of the daily protein requirement for a 20 kg child, with lysine as the limiting amino acid. The fatty acid composition reflected the palm oil used in seasoning, showing a near-equal ratio of saturated and unsaturated fatty acids. Antioxidant activity was 34.25% and 34.19% for pizza- and cheese- flavoured snacks, respectively, exceeding values reported for similar extruded products in the literature. These results highlight the potential of combining extrusion technology with nutrient- rich raw materials to create functional snack products that meet both convenience and health- related demands of modern consumers.
КЉУЧНЕ РЕЧИ / KEYWORDS:
amino acid coposition, fatty acid composition, antioxidant activity, functional snacks
ПРОЈЕКАТ / ACKNOWLEDGEMENT:
This research is funded by the Ministry of Science, Technological Development and Innovation, Republic of Serbia, Grants: No. 451-03-136/2025-03/200222 and 451-03- 136/2025-03/200378.
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