Quality of extruded tripe snack food incorporated with different extenders and buffalo rumen meat

A study was conducted for the preparation of extruded snack foods from buffalo tripe with three different extenders viz. corn flour, rice flour, wheat flour. Lower pH values were observed in corn, rice and wheat flour incorporated extruded buffalo tripe snack foods as compared to control. Higher bulk density, moisture, protein and fat were observed in control as compared to extender added extruded buffalo tripe snack foods. However, significant (P< 0.01) reverse values were observed for hydratability, water absorption index and water solubility index. The corn, rice and wheat flour incorporated extruded buffalo tripe snack foods were rated moderately palatable. However, the overall acceptability scores were higher for rice flour incorporated extruded snack foods.