Quality Evaluation of Locally Produced Puffs and Crisps Made from Corn Grits Using Extrusion Technology
Extruded foods are widely available in the Yemeni market, necessitating an assessment of their quality and food safety. This study aimed to evaluate the quality and safety of selected locally produced extruded foods made from corn grits by determining certain additives and mineral contents and evaluating the physical, sensory, and microbiological characteristics of eight samples, including four samples of puffed corn and four samples of corn crisps. The results showed that all samples were free of preservatives specifically benzoic acid and sorbic acid and artificial sweeteners, namely aspartame, sodium saccharin, and acesulfame potassium. Magnesium concentrations ranged from 116 to 226 mg/kg, zinc from 0.1 to 16.8 mg/kg, manganese from 0.41 to 5.11 mg/kg, and nickel from 0.1 to 1.5 mg/kg, while iron was not detected in most samples, with the exception of three samples ranging from 44.7 to 0.7 mg/kg; copper and cadmium were not detected. Sensory evaluation scores ranged from 2.89 to 3.84 out of 5; sample Pd of puffed corn showed the highest scores for overall appearance, taste, and texture, whereas sample Ch of corn crisps recorded the highest mouthfeel score. Sample Pd also exhibited the lowest bulk density (0.07 g/cm³) and the highest expansion ratio (5.79), while sample Cg of corn crisps recorded the highest product increase percentage (98.33%). Microbiologically, all samples were free of molds, and yeast counts ranged from 1×10² to 1×10³ CFU/g, within permissible limits. However, the total bacterial count in sample Ce of corn crisps reached approximately 1.6×10⁵ CFU/g, exceeding the permissible limit. Overall, most samples showed acceptable quality and microbiological safety, although variations were observed in their mineral, physical, and sensory characteristics. These findings emphasize the importance of periodic monitoring and adherence to good manufacturing practices to ensure product quality and safety.
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