Preparation of snacks with partial replacement of corn gritz by shrimp powder

Authors

DOI:

https://doi.org/10.33448/rsd-v9i4.2990

Keywords:

Extruded; Atomized; Litopenaeus vannamei.

Abstract

Snacks are extruded products made from corn, and for this reason several studies have sought the partial or total replacement of corn by other ingredients with higher nutritional value. We partially replaced the corn grits by shrimp atomized powder, aiming to increase the protein values in the final product, and analyze the chemical and physical characteristics of the snacks made with shrimp powder. The extruded products were obtained by partially replacing the grits by shrimp powder in the following proportions: 2, 4, 8 and 16%. The addition of shrimp powder increased the protein content from 2 to 9% in the snacks, in comparison with the control. The hygroscopicity of the product was not affected by the addition of shrimp powder. However, the increasing concentration of shrimp powder, in the formulations, decreased the expansion and increased the product hardness. The snacks developed in this study are protein products, crispy and showed dark color, becoming an attractive product for the consumer who seeks products with higher nutritional value.

Author Biographies

Janaina de Paula da Costa, Universidade Federal de Ceará

Universidade Federal do Ceará, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Fortaleza, CE, BR

Luís Gomes de Moura Neto, Instituto Federal de Educação, Ciência e Tecnologia de Pernambuco, Campus Afogados da Ingazeira

Instituto Federal de Educação, Ciência e Tecnologia de Pernambuco - Campus Afogados da Ingazeira, Afogados da Ingazeira, PE, BR

Diego Rodrigues Marques, Universidade Estadual de Maringá

Universidade Estadual de Maringá, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Maringá, PR, BR

Dalany Menezes de Oliveira, Instituto Federal de Educação, Ciência e Tecnologia da Paraíba

Instituto Federal de Educação, Ciência e Tecnologia da Paraíba - Campus de Sousa, Sousa, PB, BR

Antônio Roberto Giriboni Monteiro, Universidade Estadual de Maringá

Universidade Estadual de Maringá, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Maringá, PR, BR

José Maria Correia da Costa, Universidade Federal de Ceará

Universidade Federal do Ceará, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Fortaleza, CE, BR

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Published

20/03/2020

How to Cite

COSTA, J. de P. da; MOURA NETO, L. G. de; MARQUES, D. R.; OLIVEIRA, D. M. de; MONTEIRO, A. R. G.; COSTA, J. M. C. da. Preparation of snacks with partial replacement of corn gritz by shrimp powder. Research, Society and Development, [S. l.], v. 9, n. 4, p. e187942990, 2020. DOI: 10.33448/rsd-v9i4.2990. Disponível em: https://www.rsdjournal.org/index.php/rsd/article/view/2990. Acesso em: 24 apr. 2024.

Issue

Vol. 9 No. 4

Section

Agrarian and Biological Sciences

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