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Development of functional extruded snacks by utilizing paste shrimp (Acetes spp.): process optimization and quality

Raushan Kumar1, Ka Martin Xavier1, Manjusha Lekshmi1

  • 1Department of Post-Harvest Technology, ICAR - Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra, India.

Journal of the Science of Food and Agriculture
|October 13, 2017
PubMed
Summary

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This study optimized functional extruded snacks using paste shrimp powder (Acetes spp.), creating a protein-rich food source. The best snack combined specific extrusion temperature, moisture, and shrimp powder levels for optimal sensory qualities.

Area of Science:

  • Food Science and Technology
  • Nutritional Science
  • By-catch Utilization

Background:

  • Paste shrimp powder (Acetes spp.) is a protein-rich ingredient.
  • Functional extruded snacks were developed using this shrimp powder.
  • Optimization of processing variables was crucial for snack quality.

Purpose of the Study:

  • To optimize the process for preparing functional extruded snacks using paste shrimp powder.
  • To determine the effects of key process variables on snack characteristics.
  • To enhance the utilization of Acetes spp. as a protein source.

Main Methods:

  • Response surface methodology was employed for process optimization.
  • Key variables included extrusion temperature, Acetes powder level, and feed moisture.
Keywords:
Acetes protein powderexpansion ratiofunctional foodnutritional evaluationresponse surface methodology

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  • Response variables measured were expansion ratio, porosity, hardness, crispness, and TBARS value.

    • Main Results:

    • Extrusion temperature significantly impacted all measured responses.
    • Acetes inclusion enhanced protein and mineral content but did not affect porosity.
    • Optimal sensory evaluation was achieved at 144.59 °C extrusion temperature, 178.5 g kg⁻¹ feed moisture, and 146.7 g kg⁻¹ Acetes inclusion.

    Conclusions:

    • Developing extruded snacks from Acetes species offers a valuable method for utilizing by-catch.
    • These snacks serve as an excellent source of protein for human consumption.
    • The optimized process yields a high-quality, protein-fortified food product.