EGG-WHITE POWDER IN EXTRUDED FISH CRACKERS

Four levels of egg white powder (EWP), 0, 1.5, 3.0 and 4.5%, were adde d to fish cracker formulation consisting of tapioca starch, fish paste , and water. The mixture was extruded through a single screw extruder, and the extrudate was cut, dried, heated in a microwave, and the degr ees of expansion, bulk density, colour and protein content were measur ed. The addition of 1.5 and 3.0% EWP had no significant effect (P < 0. 01) on diametral and longitudinal expansion, however, 4.5% EWP signifi cantly (P < 0.01) reduced them. Bulk density and protein content of th e final product increased as the percentage of EWP increased in the fo rmulation. The total colour difference measurement showed a significan t increase (P < 0.01) in brown colouration at 4.5% EWP.