Processing of noodles enriched with flour from giant prawn from Malaysia

Authors

DOI:

https://doi.org/10.30612/agrarian.v13i48.8953

Keywords:

Value addition. Shrimp meal. Protein. Food supplementation.

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.

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Author Biographies

John Lennon Silva Gomes, Federal University of Pará

Bachelor in Fisheries Engineering from the Federal University of Parpa, Campus of Bragança from 2010 to 1015. Technician in Aquaculture by the Federal Institute of Pará (IFPA) , in the year 2013. Field coordinator of the Institute of Development and Technical Assistance of the Amazon (IDATAM) - from October 2014 to October 2016. Currently studying for the Postgraduate Program in Environmental Biology of the University Campus of Bragnça of UFPA.

Joel Artur Rodrigues Dias, Federal University of Pará

He holds a degree in Fisheries Engineering from the Federal University of Pará-UFPA, Institute of Coastal Studies-IECOS (2010-2015). He holds a Master's degree from the Postgraduate Program in Animal Science (PPGCAN) (2015-2017) by the Federal University of Pará-UFPA, Federal Rural University of Amazonia-UFRA, Brazilian Agricultural Research Corporation-EMBRAPA, in the sub-area of knowledge Aquaculture Ecology and Aquaculture . Currently, he is a PhD candidate (2017) for the same program, developing research projects at EMBRAPA Tabuleiros Costeiros / Sergipe, with emphasis on bioflocosystems for Amazonian fish farming. He has experience in the areas of fishery resources and aquaculture, with emphasis on continental cut and ornamental fish farming

Ananda da Silva Ramos, Federal University of Pará

Bacharel em Engenharia de Pesca pela Universidade Federal do Pará, Universidade Federal do Pará, Campus de Bragança, de 2010 a 2015.

Francisco Alex Lima Barros, Federal University of Pará

Bachelor in Fishery Engineering from Universidade Fedral do Pará, Campus of Bragança between the years of 2011 to 2016. He is currently studying for the postgraduate program in Animal Science at the Federal University of Pará.

Fernanda dos Santos Cunha, University of Tiradentes

Fishing Engineer graduated from the Federal University of Sergipe (2012), specializing in Environmental Management (2013). In 2013, he began his master's degree in Health and Environment at Tiradentes University (2015) with a dissertation in the area of histopathology and genotoxic effects of pyrethroids on fishes and currently holds a doctorate in Health and Environment from Tiradente University.

Carlos Alberto Martins Cordeiro, Federal University of Pará

He holds a bachelor's degree in Chemical Engineering from the Federal University of Pará (1995), a Master's Degree in Food Science and Technology from the Federal University of Viçosa (1999) and PhD in Plant Production from the Universidade Estadual do Norte Fluminense Darcy Ribeiro (2002). He is currently adjunct professor III at the Federal University of Pará, where he is currently enrolled in the Fishery Engineering Course and working in the area of Fish Technology

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Published

2020-07-20

How to Cite

Gomes, J. L. S., Dias, J. A. R., Ramos, A. da S., Barros, F. A. L., Cunha, F. dos S., & Cordeiro, C. A. M. (2020). Processing of noodles enriched with flour from giant prawn from Malaysia. Agrarian Journal, 13(48), 273–279. https://doi.org/10.30612/agrarian.v13i48.8953

Issue

Vol. 13 No. 48 (2020)

Section

Article - Food Science and Technology

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