Processing of noodles enriched with flour from giant prawn from Malaysia

Abstract

One of the great hindrances of shrimp processing plants is the generation of waste. Currently, the environmental legislation by parts of the regulatory agencies, has been charging appropriate disposal of these industries waste, minimizing the impacts to the environment. Shrimp residues have a large amount of nutrients, including lipids and proteins with potential use in animal and human feeding. The objective of this study was to elaborate a nutritionally enriched pasta, by including different concentrations of shrimp flour residue Macrobrachium rosenbergii. The experiment was conducted in DIC with three treatments, inclusion (15, 20 and 25%) of residue meal plus one control, without inclusion. Sensory analyzes of the treatments for appearance, aroma, color, taste, texture, general acceptance, consumption frequency, purchase intention and acceptance index were carried out by 60 untrained tasters and proximate analysis for moisture, ashes, lipids, proteins, carbohydrates and caloric value of the product elaborated. It is indicated the inclusion of shrimp residues above 20% for pasta production, since there was no significant difference (P> 0.05) in relation to the treatment with 25%, which presented 20.51% of proteins. Regarding the product acceptance, the treatment with 0% inclusion was the one that obtained the best result with 77.22%, however, it presents the lowest protein value 16.89%, and a higher caloric value 215.80 (kcal / 100g). The inclusion of M. rosenbergii residue meal in the pasta formulation can be an alternative of destination of the generated residues, as well as the value added of this resource.

Keywords

• agregação de valor. farinha de camarão. proteína. suplementação alimentar.