DEVELOPMENT OF EXTRUDED SNACKS INCORPORATED WITH SHRIMP SHELL POWDER AND THEIR QUALITY EVALUATION DURING THE STORAGE
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Date
2020-12
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SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI - 517502, ANDHRA PRADESH (INDIA)
Abstract
The shrimp processing industries generate millions of tonnes of by-product annually, which
result in a loss of edible portion and presents a considerable waste disposal problem. An attempt
was made to develop nutrient rich extruded product from underutilized shrimp shell powder
(Litopenaeus vannamei) with mixture of cereal flours using twin screw extruder. Ready to eat snack
was developed by incorporating shrimp shell powder (5%, 10%, and 15%) in rice, corn and sorghum
powders along with prepared spice mixture. Extrusion cooking formulation consisting of shrimp
shell powder and cereals mixture were extruded at moisture content of 7 % screw speed 350 rpm,
sectional barrel temperature of 60oC and 120oC and 2 mm diameter of die. Extruded product was
fried in edible oil with prepared spice mixture and packed in aluminium laminated pouches and
stored for a period of 120 days at ambient temperature. The prepared product was analysed for
nutritional, physical, biochemical, microbiological and organoleptic characteristics. Highest
moisture content was found in SSP 15% enriched extruded snack (6.31±0.16%) and lowest in
control snack (4.6±0.16 %). Highest Protein content was found in SSP 15% enriched extruded snack
(13.07±0.27%) and was lowest in control extruded snack (8.73±0.07%). Highest fat content was found in SSP 10% enriched extruded snack (25.65±0.22%) lowest in control snack (24.04±0.10%).
Highest ash content and fibre content was found in SSP 15% enriched extruded snack 4.58±0.21%,
3.98±0.43% and lowest in control snack 1.38±0.14 %, 3.64±0.16 The carbohydrates content and
energy value decreased from 57.61±0.57%, 481.72±0.04 % in control extruded snack to
47.94±1.03%, 461.12±0.06 % in 15% shrimp shell powder enriched snack. With increase in shrimp
shell powder quantity bulk density (BD), water absorption index (WAI), pH, peroxide value (PV),
water activity(aw), calcium, phosphorous and total plate count (TPC) values were increased and
expansion ratio (ER), porosity (PO) and water solubility index (WSI) were decreased.
As storage period increased from 0 to 120 days moisture, fat, ash, fibre, bulk density, pH,
peroxide value, free fatty acid, water activity and TPC of extruded snack was increased and protein,
carbohydrate, energy, expansion ratio, porosity, water solubility index, water absorption index,
calcium content, phosphorous content and sensory quality of extruded snack was decreased. From
the results it was observed that shrimp shell powder incorporated at 5% in the extruded snack is
recommended for human consumption. It was also observed that even after 120 days of storage the
product had higher protein, fibre and also had good quantities of calcium and phosphorus in the
extruded snack.
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