Addition of powdered shrimp in the formulation of snacks
Abstract
The aim of this study was to evaluate the acceptability of corn snacks containing different concentrations of powdered shrimp. Five snack formulations were prepared: the control (with no powdered shrimp), F1, F2, F3 and F4, with the addition of 2%, 4%, 8% and 16% powdered shrimp respectively. The raw materials were subjected to a process of thermoplastic extrusion in a single-screw extruder with 3 mm radial die. The snacks produced were...
Paper Details
Title
Addition of powdered shrimp in the formulation of snacks
Published Date
Jan 1, 2019
Journal
Volume
50
Issue
3
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