Fish- and peanut-containing half-products were obtained by extruding and dr
ying tocopherol- and retinyl palmitate-fortified mixtures of tapioca starch
and minced fish or partially defatted peanut flour (PDPF 60:40, wet basis)
. Half-products were puffed by deep-fat frying. Vitamins were determined si
multaneously at each step of snack production using a direct solvent extrac
tion method. Extrusion significantly reduced the content of tocopherols and
retinyl palmitate in both products. Reduction of retinyl palmitate in fish
and peanut extrudates during snack production was 48% and 27%, respectivel
y. Final products contained more tocopherol than intermediates because of t
he high tocopherol content in the frying oil and its uptake.