Formula optimization and storage stability of extruded puffed corn-shrimp snacks

Abstract

The processing and optimum conditions for the development of an extruded puffed corn-shrimp snack and its shelf-life were studied. Oven dried shell-on and powdered shrimp made from low-commercial value Kiddi shrimp (Gentek) was used for product development. D-optimal mixture design was applied to optimize the level of the main ingredients “i.e.” corn grits, shrimp powder and sugar and to study their effect on the sensory quality when their levels were changed. The optimized extruded puffed corn-shrimp snack contained 2.5 g/100 g moisture, 6.3 g/100 g protein, 28.2 g/100 g lipids, 4.2 g/100 g ash and 58.8 g/100 g carbohydrate. The levels of total volatile bases and peroxide of the prototypes were 2.5 mg N/100 g, 0.1 meq/kg respectively. The absence of E. coli spp., Salmonella and low counts of Coliforms, moulds and yeasts indicated that the prototypes were microbiologically safe for consumption. Product development revealed that the sensory attributes of the control and corn-shrimp snacks were stable during the storage, which was a positive point for commercialization of extruded corn-shrimp snacks. The quality of corn-shrimp snacks provides industries with optimized conditions for utilization of low value shrimp. The shrimp powder is a valuable ingredient in fortification of existing foods products.