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 Maringa. 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.
Highlights
Fish is much appreciated for its nutritional value, providing the consumer with high-quality protein and essential amino acids, it is a good source of B-complex vitamins and contains a wide variety of minerals (ARIÑO et al, 2013)
Capriles and Arêas (2012) reported moisture values ranging from 8.82 to 8.91% for extruded snacks obtained by combining defatted amaranth flour with corn meal
The addition of powdered shrimp to the snack formulations had no significant effect (p > 0.05) on the ash content of the product, from the results shown in Table 2, it can be seen that the addition of the powdered shrimp increased the value of Mg, K, P, Na and Zn, showing the highest increase for phosphorus
Summary
Fish is much appreciated for its nutritional value, providing the consumer with high-quality protein and essential amino acids, it is a good source of B-complex vitamins and contains a wide variety of minerals (ARIÑO et al, 2013). With the idea of offering the consumer a product that was nutritious, tasty and easy to consume, snacks have been produced with added powdered shrimp, thereby encouraging the population to consume this fish in a novel way. Snacks are extruded products made from starchy, flavoured flour, which use lipids as fixing agents of aroma and flavour, resulting in a high-calorie food with high amounts of lipids, a low protein content and dietary fibre (CAPRILES; SOARES; ARÊAS, 2007). Several approaches have been tested in order to improve the nutritive value of snacks, such as replacing the lipids with a solution containing prebiotic soluble fibre to fix the aroma and flavour of the product (CAPRILES et al, 2009) and incorporating raw materials with added nutritive value in the formulation (CAPRILES; ARÊAS, 2012; SHAVIKLO et al, 2015; TROMBINI; LEONEL; MISCHAN, 2013)
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