Addition of powdered shrimp in the formulation of snacks

Costa, Janaina de Paula da; Oliveira, Dalany Menezes; Marques, Diego Rodrigues; Monteiro, Antônio Roberto Giriboni; Costa, José Maria Correia da

doi:10.5935/1806-6690.20190046

Cited by 5 publications

(2 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In contrast, in the investigations by Costa et al [ 22 ] with snacks formulations based on raw material with high protein content (81.43%), the final formulations showed protein variations of 12.52% to 19.51% varying increasing proportionally to the increase in protein-based raw material. These results are similar to what occurred in this investigation.…”

Section: Resultsmentioning

confidence: 75%

Development of a Nutraceutical Product Derived from By-Products of the Lipid Extraction of the Brazil Nut (Bertolletia excelsa H.B.K)

Santos

Azevedo

Santos

2023

Foods

View full text Add to dashboard Cite

The objective of this investigation was to develop a nutraceutical product, in bars, using defatted Brazil nut by-products. The methodological bases of analyses followed the guidelines of the Association of Official Analytical Chemists international and experimental tests of formulations. The bars presented with high protein content with high nutraceutical potential expressed as high levels of magnesium, sodium, calcium and potassium, with emphasis on selenium, supplying around 50% of the daily recommendations. The sulfur amino acids reach approximately the recommended chemical score (97%), the aromatic amino acids with a proportion close to 50% and those of the branched chain supplying the established recommendations for adults. In the sensory tests, the formulation that presented the best attributes and the greatest acceptance (91.78% for the flavor and 97.89% for the general impression) by the tasters was the bar formulation made with a 75:25 ratio of defatted Brazil nuts flour and isolated soy protein.

show abstract

Section: Resultsmentioning

confidence: 75%

Development of a Nutraceutical Product Derived from By-Products of the Lipid Extraction of the Brazil Nut (Bertolletia excelsa H.B.K)

Santos

Azevedo

Santos

2023

Foods

View full text Add to dashboard Cite

show abstract

“…Shrimp is a highly perishable food and requires a method of conservation that prolongs its commercial life. In regard to food preservation, dehydration is one of the most used methods because it prevents deterioration by microorganisms and chemical reactions, in addition to adding monetary value to the product due to the applied processing method (COSTA et al, 2019;TOPUZ et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Microbiological quality of powdered shrimp

Sousa

Santos

Lima

et al. 2020

BJD

View full text Add to dashboard Cite

In order to analyze the microbiological quality of shrimp powder marketed in municipalities in southwestern Bahia, 15 samples from three distinct brands were collected and microbiological analyses were performed for Salmonella spp., coliforms and coagulase-positive Staphylococcus. All samples analyzed were contaminated with total coliforms and thermotolerant, with counts above 10 2 CFU.g-1. Only sample C1 was contaminated with coagulase-positive Staphylococcus, presenting values of 4.60 x 10 5 UFC.g-1 , above the maximum value (5 x10 2 CFU.g-1), tolerated by Brazilian food safety standards. In qualitative tests for Salmonella spp., all samples were positive for this pathogenic bacterium. Given the results found, it was observed that powdered shrimps marketed in the municipalities of southwestern Bahia have low quality and unsatisfactory hygienic-sanitary conditions, and consumer health can be considered at risk.

show abstract