Proximate composition and sensory evaluation of extruded snacks enriched with fish flour and shrimp head exudate during storage conditions

Abstract

An experiment was conducted to utilize the fish powder made from low-value fish and shrimp exudate to enhance the protein content and flavor of the extruded product. The nutritious extruded ready-to-eat (RTE) snack was developed using fish powder (0%, 2.5%, 5%, and 7.5%), shrimp head exudate (0.25%, 0.5%, 0.75%, and 1%) and cereal flour such as cornflour and rice flour. The fish powder, shrimp head exudate, and cereal mixture were extruded using the extrusion cooking method to a moisture content of 10% with screw speed 350 rpm, sectional barrel temperature of 60 and 120°C and 2 mm diameter of the die. A total of 8 extruded products were analyzed to optimize the incorporation rate for extruded products. The resulting extruded product was analyzed for nutritional and organoleptic characteristics. Among the extruded products, extruded products incorporated with 2.5% fish protein and 0.75% shrimp head exudate had physical characteristics and sensory scores individually. Hence, these concentrations individually can be used for the preparation of extruded snacks with increased protein content and flavor. Among the optimization of incorporation rates, these concentrations were used for the preparation of extruded snacks in combination as treatments for storage studies. (T1-FP0%, T2-FP2.5% T3-FP2.5% + 0.75% SHE). Novelty impact statement Fish powder prepared from the low-value fish was used for protein enhancement in the extruded snack product. Shrimp head exudate, made from shrimp head waste, was used to enhance the flavor. Optimization of the incorporation rate of fish powder and shrimp head exudate into the extruded product. Analysis of the proximate composition, and sensory parameters of the extruded product.