The amino acid and fatty acid composition and antioxidant activity of functional snack products

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.