Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1052055
Research center of Embrapa/Collection: Embrapa Amazônia Oriental - Artigo em periódico indexado (ALICE)
Date Issued: 2016
Type of Material: Artigo em periódico indexado (ALICE)
Authors: LOURENÇO, L. F. H.
TAVARES, T. S.
ARAUJO, E. A. F.
PENA, R. S.
JOELE, M. R. S. P.
CARVALHO, A. V.
Additional Information: Lúcia F. H. Lourenço, UFPA; Tiago S. Tavares, UFPA; Eder A. F. Araujo, UFPA; Rosinelson S. Pena, UFPA; Maria Regina S. Peixoto Joele, IFPA-CAMPUS CASTANHAL; ANA VANIA CARVALHO, CPATU.
Title: Optimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains.
Publisher: CyTA: Journal of Food, v. 14, n. 2, p. 340-348, 2016.
Language: en
Keywords: Thermoplastic extrusion
Rice grit
Shrimp snack
Polished rice grains.
Description: This research studied the effect of thermoplastic extrusion on the expansion index (EI), water absorption index (WAI), water solubility index (WSI), and sensory acceptance (SA) of a snack from rice grits, polished rice grains, and shrimp. A 23 factorial design was used with independent variables, temperature in the third extruder zone (63.2?96.8°C), initial moisture (106.4?173.6 g/kg), and shrimp content (16?184 g/kg), whereas EI, WAI, WSI, and SA were the responses. Through the surface-response methodology, the formulation with 80 g/kg shrimp and 130 g/kg initial moisture processed at 85°C in the third extruder zone was considered optimal. The product had good EI, WAI, and SA, 65.6 g/kg moisture, 24.0 g/kg lipids, 89.5 g/kg proteins, 34.2 kg/kg ashes, 72.4 g/kg fibers, and 714.3 g/kg carbohydrates. The product is an alternative for using rice grit, which has low commercial value, while also fully using the regional shrimp.
Thesagro: Arroz
Camarão
Extrusão.
Data Created: 2016-08-30
Appears in Collections:Artigo em periódico indexado (CPATU)

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