Shrimp Based Snack Food Using Extrusion Technology
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"Extrusion Technology: Adding Value to Fish Products" Food and Agricultural Organization (FAO) estimated that ten percent of the total fish are underutilized. Those are excellent sources of lipid that contain omega-3 fatty acids, especially, Eicosapantaenoic acid (EPA) and Decosahexaenoic acid (DHA), which is within the reach of the common man. Extrusion Technology, is a continuous High-Temperature Short-Time process, has been considered potential solution to utilization of those resources to formulate new engineered foods. Most of the extruded snack are generally cereal based and thus have le...
"Extrusion Technology: Adding Value to Fish Products" Food and Agricultural Organization (FAO) estimated that ten percent of the total fish are underutilized. Those are excellent sources of lipid that contain omega-3 fatty acids, especially, Eicosapantaenoic acid (EPA) and Decosahexaenoic acid (DHA), which is within the reach of the common man. Extrusion Technology, is a continuous High-Temperature Short-Time process, has been considered potential solution to utilization of those resources to formulate new engineered foods. Most of the extruded snack are generally cereal based and thus have less protein content and are limited in some essential amino acids. This study demonstrated that shrimp flour can be successfully incorporated with cereals to produce as high quality protein snack food in place of exclusive cereal based snack for local and distant market, without compromising on the quality of final product. The advantage of developing fish based engineered product will help in supplying balanced diets to undernourished people in developing countries as well as opening new avenues for local entrepreneurship.
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