The effect of edamame seed coat powder substitution on the characteristics of brown rice-based puff snacks using collet extruders

Abstract

Edamame (Glycine max (L.) Merrill) skin or membrane of the seeds are frequently discarded despite its fibre and protein content. To enhance their value, this study evaluates the utilization of snack puff dough from edamame skin peel powder mixed with brown rice at different concentrations. The edamame skin bark was cleaned, dried and ground into fine powder, which later brown rice will be added at different concentrations (5%, 10% and 15%). The dough was processed by using collet extruder and baked to achieve determined texture. The resulting dough were analysed for physicochemical properties, including texture (hardness), color, ash, moisture content, as well as organoleptic properties. The results indicate that the 10% substitution of edamame seed coat powder is the optimal formulation, showing stability and well-maintained process, as well as crispiness. The increased ash content result suggested an enriched mineral profile, while changes in texture, size, and color remained within the acceptable sensory limits.