Abstract: Most existing extruded products are made from pure grain, with low protein content and relatively poor nutritional value. In order to improve the quality of extruded products by addition of poultry meat protein, the effects of barrel temperature and the amount of chicken powder on physical and chemical properties of extruded products were studied. The results showed that increased amount of chicken powder could significantly improve the protein content, water retention, hardness, brittleness, volume density and water absorption, and reduce the degree of gelatinization and swelling (P < 0.05). The hardness increased from 3 558 to 6 775 g, while the swelling degree decreased from 3.69 to 1.27 and the gelatinization degree decreased from 96.1% to 92.0%. However, the effect on color, water solubility index and other indicators was not significant (P > 0.05). In addition, increased barrel temperature could significantly improve the hardness (from 2 703 to 5 081 g), brittleness, chewiness and gelatinization degree (from 93.1% to 96.8%), and reduce the water absorption index, water content and swelling degree (from 2.78 to 2.41) (P < 0.05). However, no significant effect was noticed on the color or protein content (P > 0.05). Taken together, the optimal addition level of chicken powder was 30%, and the optimal barrel temperature was 155 ℃.

Key words: chicken powder, barrel temperature, extrusion puffed, quality