DEVELOPMENT OF EXTRUDED SNACK PRODUCT BY UTILISING FARMED GREEN MUSSEL Perna viridis

Extruded snack products are predominantly made from cereal flour tend to be low in protein and have a low biological value. This can be overcome by enriching cereals usually with protein rich food stuff. This study was conducted to utilise green mussel (Perna viridis) to produce a nutritious extruded snack product. The snack was developed using corn flour, rice flour, chickpea flour, and mussel (Perna viridis) using twin screw extruder. The extrudates were subjected to acceptability studies by a panel of judges using 5 points hedonic scale. Microbial and nutritive value of the product were assessed.

The prepared extrudates were packed in two types of packing material (Aluminium laminate and LDPE pouch) for shelf life assessment and stored at room temperature. Peroxide value, TVB-N, Total Plate Count, Total Fungal Count, Salmonella and Organoleptic evaluation were carried out during storage period. The product packed in laminated aluminium foil pouch was found suitable for packing. The extruded snack product has good consumer acceptance and shelf stable for two months.