The research, published in Food Science and Technology, investigated the use of the local, low-commercial value Kiddi shrimp (Gentek) in extruded corn snacks.
Findings showed the shrimp powder could be successfully incorporated into the corn grit formula with no impact on flavor or shelf life and resulted in a healthier profile of snack.
The shrimp powder significantly increased the protein content of the corn snack, the researchers found.
Regular corn snacks contain around 3.7 g of protein per 100 g of snack but with the shrimp powder the total protein content was up 70% to 6.3 g per 100 g.
“Extruded puffed corn-shrimp snacks would be healthier than the regular corn snacks,” the researchers wrote.
However, they acknowledged that the fat content remained high at more than 28 g per 100 g – levels they said “may be criticized by health authorities”.
“Therefore, decreasing fat content of the products or changing the type of fat from hydrogenated oil to healthier oil such as olive oil or sesame oil is recommended in order to develop healthier snacks,” they said.
From a local food production point of view, the researchers said use of the Kiddi shrimp or ‘Gentek’ in snacks was important as a potential avenue of waste reduction.
“Gentek is rich in protein, minerals, and chitin but it has relatively low-commercial value and receives less attention in the local markets due to its size,” the researchers said.
The shrimp, they explained, were extremely small – no larger than 145mm in length.
“Fortification of existing products with Kiddi shrimp powder can be applied to increase utilization of this low value species which can boost indirectly fishery products consumption,” they said.
Shelf life check
The incorporation of the shrimp into corn snacks via extrusion also meant shelf life of the snacks remained stable up to six months, they said, because undesirable enzymes in the fish product were destroyed.
“The absence of E.coli spp., Salmonella and low counts of Coliforms, molds and yeasts indicated that the prototypes were microbiologically safe for consumption,” the researchers wrote.
Source: Food Science and Technology
Published online ahead of print, doi: 10.1016/j.lwt.2015.03.093
“Formula optimization and storage stability of extruded puffed corn-shrimp snacks”
Authors: AR. Shaviklo, M. Azaribeh, Y. Moradi and P. Zangeneh