Development of an Extruded Corn Snack product
Tran Thi, Thuy Tien (2026)
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2026050810244
https://urn.fi/URN:NBN:fi:amk-2026050810244
Tiivistelmä
The purpose of this thesis was to develop an extrusion process to create high quality extruded corn snacks with diverse flavors and high nutritional value. Simultaneously, it aims to research and optimize extrusion parameters to produce products with a crispy, delicious, and appealing texture.
The thesis began with in depth research into extrusion technology and extruded snack products to understand and master extrusion parameters, thereby refining and optimizing these parameters to create snack products that meet the required standards. During a three-day experimented on a TSE 24MC twin screw extruder sponsored by SeAMK University of Applied Sciences, a crispy, airy extruded corn snack with the natural color and flavor of corn was successfully produced. This extruded corn snack was coated with shredded, dried pork, processed by shredding, pounding, and drying. This pork coated corn snack had a savory and sweet taste blended with the rich and delicious flavor of dried pork. This was the perfect combination, creating a unique extruded corn snack product unlike anything else on the current snack market. A corn snack product fortified with protein from real meat, offering high nutritional value and health benefits for consumers.
The finished meat coated corn snack has an attractive yellow color characteristic of corn, along with appealing evenly meat strands coating the outside. The corn snack is shaped like a round stick, approximately 15 mm in diameter and 100 mm long. This length is suitable to prevent breakage when held in the hand and is also convenient for eating one piece at a time.
The corn snack product, coated with real meat to enhance its nutritional value through protein, has been successfully researched and developed in this thesis. The meat coated corn snack has received much praise and high expectations from the guests participating in the tasting survey.
The thesis began with in depth research into extrusion technology and extruded snack products to understand and master extrusion parameters, thereby refining and optimizing these parameters to create snack products that meet the required standards. During a three-day experimented on a TSE 24MC twin screw extruder sponsored by SeAMK University of Applied Sciences, a crispy, airy extruded corn snack with the natural color and flavor of corn was successfully produced. This extruded corn snack was coated with shredded, dried pork, processed by shredding, pounding, and drying. This pork coated corn snack had a savory and sweet taste blended with the rich and delicious flavor of dried pork. This was the perfect combination, creating a unique extruded corn snack product unlike anything else on the current snack market. A corn snack product fortified with protein from real meat, offering high nutritional value and health benefits for consumers.
The finished meat coated corn snack has an attractive yellow color characteristic of corn, along with appealing evenly meat strands coating the outside. The corn snack is shaped like a round stick, approximately 15 mm in diameter and 100 mm long. This length is suitable to prevent breakage when held in the hand and is also convenient for eating one piece at a time.
The corn snack product, coated with real meat to enhance its nutritional value through protein, has been successfully researched and developed in this thesis. The meat coated corn snack has received much praise and high expectations from the guests participating in the tasting survey.