Addition of powdered shrimp in the formulation of snacks

ABSTRACT The aim of this study was to evaluate the acceptability of corn snacks containing different concentrations of powdered shrimp. Five snack formulations were prepared: the control (with no powdered shrimp), F1, F2, F3 and F4, with the addition of 2%, 4%, 8% and 16% powdered shrimp respectivel...
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Gespeichert in:

Autor*in:	Janaina de Paula da Costa [verfasserIn] Dalany Menezes Oliveira [verfasserIn] Diego Rodrigues Marques [verfasserIn] Antonio Roberto Giriboni Monteiro [verfasserIn] José Maria Correia da Costa [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch ; Spanisch ; Portugiesisch

Erschienen:	2019

Schlagwörter:	Snack Litopenaeus vannamei Sensory acceptability

Übergeordnetes Werk:	In: Revista Ciência Agronômica - Universidade Federal do Ceará, 2012, 50(2019), 3, Seite 387-393
Übergeordnetes Werk:	volume:50 ; year:2019 ; number:3 ; pages:387-393

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.5935/1806-6690.20190046

Katalog-ID:	DOAJ009566058

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520			\|a ABSTRACT The aim of this study was to evaluate the acceptability of corn snacks containing different concentrations of powdered shrimp. Five snack formulations were prepared: the control (with no powdered shrimp), F1, F2, F3 and F4, with the addition of 2%, 4%, 8% and 16% powdered shrimp respectively. The raw materials were subjected to a process of thermoplastic extrusion in a single-screw extruder with 3 mm radial die. The snacks produced were evaluated for their centesimal composition, the mineral content was quantified and qualified, and the snacks then submitted to sensory analysis. The sensory parameters under evaluation were: flavour, aroma, colour, texture, overall acceptance, ideal shrimp taste and purchase intention, carried out by a panel of 107 untrained judges from the State University of Maringá. According to the results, the addition of powdered shrimp resulted in a greater increase in the protein and mineral value, especially the phosphorus content. From the acceptability of the snacks, it was found that for the sensory attributes under analysis, as well as purchase intention, the preparation of extrudates with added powdered shrimp to obtain products of sensory acceptance is viable. According to the results of the sensory analysis, the addition of 9.65% powdered shrimp to the formulation gives the product an ideal shrimp taste.
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language	English Spanish Portuguese
source	In Revista Ciência Agronômica 50(2019), 3, Seite 387-393 volume:50 year:2019 number:3 pages:387-393
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authorswithroles_txt_mv	Janaina de Paula da Costa @@aut@@ Dalany Menezes Oliveira @@aut@@ Diego Rodrigues Marques @@aut@@ Antonio Roberto Giriboni Monteiro @@aut@@ José Maria Correia da Costa @@aut@@
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callnumber-first	S - Agriculture
author	Janaina de Paula da Costa
spellingShingle	Janaina de Paula da Costa misc S1-972 misc Snack misc Litopenaeus vannamei misc Sensory acceptability misc Agriculture (General) Addition of powdered shrimp in the formulation of snacks
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topic_title	S1-972 Addition of powdered shrimp in the formulation of snacks Snack Litopenaeus vannamei Sensory acceptability
topic	misc S1-972 misc Snack misc Litopenaeus vannamei misc Sensory acceptability misc Agriculture (General)
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title_full	Addition of powdered shrimp in the formulation of snacks
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author_browse	Janaina de Paula da Costa Dalany Menezes Oliveira Diego Rodrigues Marques Antonio Roberto Giriboni Monteiro José Maria Correia da Costa
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title_sort	addition of powdered shrimp in the formulation of snacks
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title_auth	Addition of powdered shrimp in the formulation of snacks
abstract	ABSTRACT The aim of this study was to evaluate the acceptability of corn snacks containing different concentrations of powdered shrimp. Five snack formulations were prepared: the control (with no powdered shrimp), F1, F2, F3 and F4, with the addition of 2%, 4%, 8% and 16% powdered shrimp respectively. The raw materials were subjected to a process of thermoplastic extrusion in a single-screw extruder with 3 mm radial die. The snacks produced were evaluated for their centesimal composition, the mineral content was quantified and qualified, and the snacks then submitted to sensory analysis. The sensory parameters under evaluation were: flavour, aroma, colour, texture, overall acceptance, ideal shrimp taste and purchase intention, carried out by a panel of 107 untrained judges from the State University of Maringá. According to the results, the addition of powdered shrimp resulted in a greater increase in the protein and mineral value, especially the phosphorus content. From the acceptability of the snacks, it was found that for the sensory attributes under analysis, as well as purchase intention, the preparation of extrudates with added powdered shrimp to obtain products of sensory acceptance is viable. According to the results of the sensory analysis, the addition of 9.65% powdered shrimp to the formulation gives the product an ideal shrimp taste.
abstractGer	ABSTRACT The aim of this study was to evaluate the acceptability of corn snacks containing different concentrations of powdered shrimp. Five snack formulations were prepared: the control (with no powdered shrimp), F1, F2, F3 and F4, with the addition of 2%, 4%, 8% and 16% powdered shrimp respectively. The raw materials were subjected to a process of thermoplastic extrusion in a single-screw extruder with 3 mm radial die. The snacks produced were evaluated for their centesimal composition, the mineral content was quantified and qualified, and the snacks then submitted to sensory analysis. The sensory parameters under evaluation were: flavour, aroma, colour, texture, overall acceptance, ideal shrimp taste and purchase intention, carried out by a panel of 107 untrained judges from the State University of Maringá. According to the results, the addition of powdered shrimp resulted in a greater increase in the protein and mineral value, especially the phosphorus content. From the acceptability of the snacks, it was found that for the sensory attributes under analysis, as well as purchase intention, the preparation of extrudates with added powdered shrimp to obtain products of sensory acceptance is viable. According to the results of the sensory analysis, the addition of 9.65% powdered shrimp to the formulation gives the product an ideal shrimp taste.
abstract_unstemmed	ABSTRACT The aim of this study was to evaluate the acceptability of corn snacks containing different concentrations of powdered shrimp. Five snack formulations were prepared: the control (with no powdered shrimp), F1, F2, F3 and F4, with the addition of 2%, 4%, 8% and 16% powdered shrimp respectively. The raw materials were subjected to a process of thermoplastic extrusion in a single-screw extruder with 3 mm radial die. The snacks produced were evaluated for their centesimal composition, the mineral content was quantified and qualified, and the snacks then submitted to sensory analysis. The sensory parameters under evaluation were: flavour, aroma, colour, texture, overall acceptance, ideal shrimp taste and purchase intention, carried out by a panel of 107 untrained judges from the State University of Maringá. According to the results, the addition of powdered shrimp resulted in a greater increase in the protein and mineral value, especially the phosphorus content. From the acceptability of the snacks, it was found that for the sensory attributes under analysis, as well as purchase intention, the preparation of extrudates with added powdered shrimp to obtain products of sensory acceptance is viable. According to the results of the sensory analysis, the addition of 9.65% powdered shrimp to the formulation gives the product an ideal shrimp taste.
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title_short	Addition of powdered shrimp in the formulation of snacks
url	https://doi.org/10.5935/1806-6690.20190046 https://doaj.org/article/ddf55cd0a41a4f2abcc833d3506156f4 http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000300387&tlng=en https://doaj.org/toc/1806-6690
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author2	Dalany Menezes Oliveira Diego Rodrigues Marques Antonio Roberto Giriboni Monteiro José Maria Correia da Costa
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up_date	2024-07-04T00:10:10.891Z
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