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Flour production from shrimp by-products and sensory evaluation of flour-based products PAB
Fernandes,Thiago Mendes; Silva,João Andrade da; Silva,Ana Hermínia Andrade da; Cavalheiro,José Marcelino de Oliveira; Conceição,Maria Lúcia da.
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...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Litopenaeus vannamei; Acceptance; Cephalothorax; Food technology.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2013000800025
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