Ecology, Environment and Conservation Paper

Vol. 22, April Suppl. Issue 2016; Page No.(25-32)

UTILIZATION OF SHRIMP POWDER (SOLENOCERA CRASSICORNIS) TO DEVELOP EXTRUDED SNACK PRODUCT

K.G. Baraiya, S. M. Zofair, V. B. Mulye, M.R. Patel and J.K. Gohel

Abstract

An attempt was made to develop nutrient rich extruded products from underutilized protein rich shrimp (Solenocera crassicornis) flour with cereal flour using twin screw extruder. Ready to eat snacks were developed using shrimp flour with rice flour, wheat flour and corn flour mixed separately in ratio of 5:1 along with other spices and taste enhancer. Extrusion cooking formulation consisting of various cereal and shrimp flour were extruded at moisture content 15%, screw speed 480 rpm, sectional barrel temperature of 30º, 60º, 130º and 160º C and 2 mm diameter of die. Raw product was deep fried and packed in to High Density Polyethelene (HDPE) pouch for 50 days. The resulting extruded were analyzed for physical (expansion ratio, bulk density, porosity and colour), texture profile (harness and crispiness), microbial (TPC and Staphylococcus aureus), proximate composition (protein, fat, carbohydrate, moisture and ash) and sensory characteristics. Sensory acceptability study was conducted to select best product. Among the samples products made rice flour with shrimp flour coextruded has shown best performance in terms of quality and acceptability. This research demonstrated that shrimp flour at 15% can be successfully incorporated into a rice, wheat and corn flour for extrusion and develop ready to eat snack food with good acceptability at ambient temperature.

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