Data/hora: 16/06/2024 04:38:20

Provedor de dados: 	86	
País: 	Brazil	
Título: 	Flour production from shrimp by-products and sensory evaluation of flour-based products	
Autores: 	Fernandes,Thiago Mendes; Silva,João Andrade da; Silva,Ana Hermínia Andrade da; Cavalheiro,José Marcelino de Oliveira; Conceição,Maria Lúcia da.	
Data: 	2013-08-01	
Ano: 	2013	
Palavras-chave: 	Litopenaeus vannamei; Acceptance; Cephalothorax; Food technology.	
Resumo: 	The objective of this work was to evaluate the production of flour using by-products (cephalothorax) obtained from the shrimp (Litopenaeus vannamei) industry, and to perform a sensory analysis of shrimp flour-based products. Physicochemical and microbiological analyses on fresh cephalothorax and on manufactured flour were performed, as well as the determination of cholesterol content of this flour, and the sensorial evaluation of soup and pastry made with this flour. By the microbiological analyses, no pathogenic microorganism was detected in the samples. Physicochemical analyses of flour showed high levels of protein (50.05%) and minerals (20.97%). Shrimp cephalothorax flour showed high levels of cholesterol. The sensory evaluation indicated a good acceptance of the products, with satisfactory acceptability index (81% for soup, and 83% for pastry), which indicates that shrimp cephalothorax in the form of flour has a potential for developing new products.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2013000800025	
Editor: 	Embrapa Secretaria de Pesquisa e Desenvolvimento

Pesquisa Agropecuária Brasileira	
Relação: 	10.1590/S0100-204X2013000800022	
Formato: 	text/html	
Fonte: 	Pesquisa Agropecuária Brasileira  v.48 n.8 2013	
Fonte: 	info:eu-repo/semantics/openAccess