Título:	Optimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains.
Autor:	LOURENÇO, L. F. H. TAVARES, T. S. ARAUJO, E. A. F. PENA, R. S. JOELE, M. R. S. P. CARVALHO, A. V.
Afiliación:	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.
Año:	2016
Referencia:	CyTA: Journal of Food, v. 14, n. 2, p. 340-348, 2016.
Descripción:	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
Palabras clave:	Thermoplastic extrusion Rice grit Shrimp snack Polished rice grains
DOI:	http://dx.doi.org/10.1080/19476337.2015.1114025
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CPATU)