Nutritional quality of extruded corn meal with different levels of inclusion of seasoned cooked alligator carcasses (Caiman yacare)

Abstract

The aimed of this study was to elaborate extruded corn meal with different levels of inclusion of flavored cooked alligator carcasses (Caiman yacare), and to evaluate them regarding their physicochemical, microbiological and sensory characteristics. For the preparation of the enriched corn meal, the carcasses were washed, weighed, sanitized, cooked with flavorings, drained, ground and then added to the corn grits at the time of extrusion. The inclusion levels were 0, 3.75, 7.5, 11.25 and 15% on the corn gritz weight. As the level of inclusion of flavored cooked alligator carcass increased, there was an increase in protein content, 2.73 to 10.99% and ash 0.11 to 2.93%, although a decrease in carbohydrate content, 89.37 to 80.24%. The microbiological analysis indicated that they were suitable for consumption. There was a significant difference for color, aroma, flavor, overall impression and purchase intention of the product, whose scores ranged 5.6 to 8.6. Based on the sensory results obtained, it is possible to indicate the use of 11.25% of seasoned carcass inclusion in the corn grits for the preparation of ready-to-eat cornmeal.