Optimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains.

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dc.contributorLúcia F. H. Lourenço, UFPA; Tiago S. Tavares, UFPA; Eder A. F. Araujo, UFPA; Rosinelson S. Pena, UFPA; Maria Regina S. Peixoto Joele, IFPA-CAMPUS CASTANHAL; ANA VANIA CARVALHO, CPATU.
dc.creatorLOURENÇO, L. F. H.
dc.creatorTAVARES, T. S.
dc.creatorARAUJO, E. A. F.
dc.creatorPENA, R. S.
dc.creatorJOELE, M. R. S. P.
dc.creatorCARVALHO, A. V.
dc.date2016-08-30T11:11:11Z
dc.date2016-08-30T11:11:11Z
dc.date2016-08-30
dc.date2016
dc.date2016-08-30T11:11:11Z
dc.date.accessioned2026-06-30T23:42:59Z
dc.descriptionThis research studied the effect of thermoplastic extrusion on the expansion index (EI), water absorption index (WAI), water solubility index (WSI), and sensory acceptance (SA) of a snack from rice grits, polished rice grains, and shrimp. A 23 factorial design was used with independent variables, temperature in the third extruder zone (63.2?96.8°C), initial moisture (106.4?173.6 g/kg), and shrimp content (16?184 g/kg), whereas EI, WAI, WSI, and SA were the responses. Through the surface-response methodology, the formulation with 80 g/kg shrimp and 130 g/kg initial moisture processed at 85°C in the third extruder zone was considered optimal. The product had good EI, WAI, and SA, 65.6 g/kg moisture, 24.0 g/kg lipids, 89.5 g/kg proteins, 34.2 kg/kg ashes, 72.4 g/kg fibers, and 714.3 g/kg carbohydrates. The product is an alternative for using rice grit, which has low commercial value, while also fully using the regional shrimp.
dc.identifierCyTA: Journal of Food, v. 14, n. 2, p. 340-348, 2016.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1052055
dc.identifierhttp://dx.doi.org/10.1080/19476337.2015.1114025
dc.identifier.urihttp://hdl.handle.net/123456789/388630
dc.languageeng
dc.rightsopenAccess
dc.subjectThermoplastic extrusion
dc.subjectRice grit
dc.subjectShrimp snack
dc.subjectPolished rice grains
dc.subjectArroz
dc.subjectCamarão
dc.subjectExtrusão
dc.titleOptimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains.
dc.typeArtigo de periódico

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