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

• Autor(a) principal: LOURENÇO, L. F. H.
• Data de Publicação: 2016
• Outros Autores: TAVARES, T. S., ARAUJO, E. A. F., PENA, R. S., JOELE, M. R. S. P., CARVALHO, A. V.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1052055; http://dx.doi.org/10.1080/19476337.2015.1114025
• topic: Thermoplastic extrusion; Rice grit; Shrimp snack; Polished rice grains; Arroz; Camarão; Extrusão

This 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.