An attempt was made to develop nutrient rich extruded snacks from lesser utilized protein rich shrimp (Solenocera crassicornis) flour using twin screw extruder. The extruded were in order to fried and packed in to High Density Polyethelene (HDPE). The extruded were analyzed for physical, texture profile, proximate composition and sensory characteristics at the interval of 10 days for 50 days of storage (DOS). The experiment shows the physical property like expansion ratio (mm) and texture profile characteristics such as hardness (gmF) and crispiness (gm) were not affected at the end of storage period. Among the different studies, the product made from rice/shrimp T1 based extruded scored as higher as 5 (out of 5) by sensory evaluation for all attributes. Consequently, all the extruded were maintained the physical properties, nutritional quality and overall acceptability. This research demonstrated that shrimp flour at 15% can be successfully incorporated for development of extruded were: expansion ratio 3.32, 2.75 and 3.06 (mm), crispiness 291, 252 and 210 (gm), protein 12.69, 18.74 and 15.09 (%), enegy value 540, 489 and 524 (Kcal), TPC 0.36, 0.34 and 0.34 (log cfu/gm) in rice T1, wheat T2 and corn T3 based extruded respectively. Overall, the quality assessment of extruded were not changed significantly (P>0.05) throughout study.
Extrusion cooking, Quality change, Solenocera crassicornis, Snack food, Storage stability
AOAC. (2006). Official Methods of Analysis of the Association of Official Analysis 16th edn, Association of Official Anaytical Chemists, Washington DC. Augustin, M.A. and Sanguansri, L. (2003). Polyunsaturated fatty acid: Delivery innovation and incorporation into foods. Food Australia. 55:294-296.
Bamforth, N.W. (2005). Food fermentation and microorganisms. Blackwell publishing company, Oxford, pp 17-18.
Bredie, W.L.P., Mottram, D.S. and Guy, R.C.E. (2002). Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour. J Agric Food Chem. 50: 1118-1125.
Chaiyakul, S., Jangchud, K., Jangchud, A., Wuttijumnong, P. and Winger R. (2009). Effect of extrusion conditions on physical and chemical properties of high protein glutinous rice-based snack. LWT—Food Science and Technology. 42: 781–787.
Ding, Q.B., Ainsworth, P., Plunkett, A., Tucker, G. and Marson, H. (2006).The effect of extrusion conditions on the functional and physical properties of wheat based expanded snacks. J Food Eng. 73: 142- 148.
Ding, Q.B., Ainsworth, P., Tucker, G. and Marson, H. (2005).The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice based expanded snacks. J Food Eng. 66: 283-289.
Erickson, M.C., Bulgarelli, M.A., Resurrection, A.V.A., Vendetti, R.A. and Gates, K.A. (2007). Sensory differentiation of shrimp using a trained descriptive analysis panel. Science direct LWT. 40:1774-1783.
FAO. (2011). Fishery and aquaculture statistics. The state of world fisheries and aquaculture. ISSN 2070-6057, pp: 10.
Ferreira, R.E., Chang, Y.K. and Steel, C.J. (2011). Influence of wheat bran addition and of thermoplastic extrusion process parameters on physical properties of corn-based expanded extruded snacks. Alim Nutr Araraquara. 22 (4): 507-520.
Gujska, E. and Khan, K. (1990). Effect of temperature on properties of extrudates from high-starch fractions of navy, pinto and garbanzo beans. J Food Sci. 55: 466-469.
Homchoudhury, M., Chakraborty, R., Sarkar, S. and Raychaudhuri, U. (2012). Characterization of extrudate prepared from rice (Oryza sativa l) and chapra (Fenneropenaeus indicus) by twin screw extrusion. Fishery Technology. 49: 50 – 53.
Hood-neifer, S.D. and Tyler, R.T. (2010). Effect of protein, moisture content and barrel temperature on the physicochemical characteristics of pea flour extrudates. Food Res Int. 43: 659–663.
Ilo, S. and Berghofer, E. (1999). Kinetics of colour changes during extrusion cooking of maize grits. J Food Eng, Oxford. 39(1): 73-80.
Kumar, N., Sarkar, B.C. and Sharma, H.K. (2010). Development and characterization of extruded product of carrot pomace, rice flour and pulse powder. African Journal of Food Science. 4(11): 703 – 717.
Kuna, A., Lakshmi Devi, N. and Kalpana, K. (2013). Utilization of fish powder in ready-to-eat extruded snacks. Fishery Technology. 50: 245 – 250.
Lakshmidevi, N., Vijaya, K. and Mallikarjun, R. (2005). Development and acceptability of ready to eat snack for the institutionalized elderly. J Food Sci Technol. 42 (2): 176-179.
Larmond, E. (1977). Method for sensory evaluation of food. Publ. No. 1286. Canada dept. of agriculture, Canada, pp 36–37.
Madhusudhan, B. and Tharanathan, R.N. (1995). Legume and cereal starches why differences in digestibility– Part II. Isolation and characterization of starches from rice (O. sativa) and ragi (finger millet, E.coracana). Carbo Polym. 28: 153-158.
Majumdar, R.K. and Singh, R.K. (2012). The effect of extrusion conditions on the physicochemical properties and sensory characteristics of fish-based expanded snacks. Journal of Food Processing and Preservation. doi:10.1111/jfpp.12041.
Murphy, M.G., Skonberg, D.I., Camire, M.E., Dougherty, M.P., Bayer, R.C. and Briggs, J.L. (2003). Chemical composition and physical properties of extruded snacks containing crab-processing by-product. Journal of the Science of Food and Agriculture. 83:1163–1167.
Onwulata, C.I., Smith, P.W., Konstance, R.P. and Holsinger, V.H. (2001). Incorporation of whey products in extruded corn, potato or rice snacks. Food Research International. 34: 679–687.
Shah, A.J. (1991). Extrusion cooking of cod/ com grits. School of food and fisheries studies. Huberside Polytechnic. pp 93-98.
Shaviklo, G.R., Olafsdottir, A., Sveinsdotir, K., Thorkelsson, G. and Rafipour. (2011). Quality characteristics and consumer acceptance of a high fish protein puffed corn fish snack. J Food Sci Technol. 48(6): 668-676.
Shoar, D.Z., Hardacre, A.K. and Brennan, C.S. (2010). The Physico-chemical characteristics of extruded snacks enriched with tomato lycopene. Food Chemistry. 123: 1117-1122.
Simopoulos, A.P. (2000). Role of poultry products in enriching the human diet with n-3 PUFA, human requirement for n-3 polyunsaturated fatty acids. Poultry Science. 79: 961-970.
Singh, S., Gamlath and Wakeling, L. (2007). Nutritional aspects of food extrusion. International Journal of Food Science & Technology. 42 (8): 916-929.
Spigno, G. and Faveri, D.M.D. (2004). Gelatinization kinetics of rice starch studied by non-isothermal calorimetric technique: influence of extraction method, water concentration and heating rate. J Food Engg. 62: 337-344.
Suknark, K., Lee, R.R., Eitenmiller and Phillips, R.D. (2001). Stability of tocopherols and retinyl palmitate insnack extrudates. J. Food Sci. 66: 897-902.
Thymi, S., Krokida, M.K., Pappa, A. and Maroulis, Z.B. (2005). Structural properties of extruded corn starch. Journal of Food Engineering. 68(4): 519–526.
Tumuluru, J.S., Sokhansanj, S., Bandyopadhyay, S. and Bawa, A.S. (2013). Changes in Moisture, Protein, and fat content of fish and rice Flour coextrudates during single-screw extrusion cooking. Food Bioprocess Technol. 6:403–415.
Veronica, A.Q., Olusola, O.M. and Debowable, E.A. (2006). Qualities of extruded puffed snack from maize/soy bean mixture. J Food Process Eng. 29: 149-161.
Virgilo, R., González, C., Mendoza, S., Avendano, S. and Munoz N. (2006). Bacteriological analysis of frozen shrimps: total plate count-coliforms and enterococci in precooked frozen chilean shrimp. Journal of Food Science. 35(6): 842–844.
Wang, N., Bhirud, P.R. and Tyler, R.T. (1999). Extrusion texturization of air classified pea protein. J. Food Sci. 64: 509–513.
Yagci, S. and Gogus, F. (2008). Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-byproducts. Journal of Food Engineering. 86: 122–132.
This work is licensed under Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) © Author (s)