Cassava starch snack formulation using functional shell fish by‐products: mechanical, sorption and geometric properties

Abstract

Utilisation of by-products of the shrimp industry, namely shrimp head protein and chitosan, could lead to a functional snack with substantial market in Asia. Produced on a cassava starch base this would lead to a product with shrimp flavour and chitosan's lipid adsorption capacity. The characteristics of such a mixture with 82% deacetylated chitosan and salt was investigated by Rapid Visco Analyser and instrumental Texture Profile Analyser using the Doehlert Uniform Shell experimental design. Polynomial models explained more than 88% of variability of responses. A significant effect of salt, shrimp head proteins and chitosan was observed on cassava starch gelling characteristics. A corresponding heat and shear stress resistance ability was observed while there was a reduction in its specific swelling power. Snacks prepared in the form of chips and extruded product confirmed their good potential for added value to snack foods in respect of their 90-94% linear expansion ratio, up to 1.1 kg maximum breaking force and up to 4.5 radial expansion ratio. Adsorption isotherm of extrudates had a maximum water content target of 115 g kg −1 dry matter at 25 • C for a later formulation and extrusion optimisation, in order to guarantee consumer texture acceptability. Corresponding shelf-lives of extrudates were calculated at three storage conditions.

Low-Cost Device for Constructing Sorption Isotherms

“…[12,13] Thus, it could be proven the apparatus was able to characterize various hygroscopicities of products such as paddy fonio and cassava extrudates at 30 C. Moreover, recent additional work on this device highlighted the potentialities of its use to carry out isotherms at different temperatures for the determination of the storage shelf lives. Instrumental studies carried out on texture have confirmed the validity of computed critical water activity obtained.…”

“…Instrumental studies carried out on texture have confirmed the validity of computed critical water activity obtained. [12] CONCLUSION…”

New Generation of Healthy Snack Food by Supercritical Fluid Extrusion

“…2003; Rhee et al. 2004; Gilbert and Rakshit 2005; Jaya Shankar and Bandyopadhyay 2005). Among these protein sources, more attention has been paid to cheese whey because of its abundance and nutritional benefits.…”

“…On the other hand, protein-enriched snacks are gaining in popularity as healthier alternatives. Numerous attempts have been made to incorporate more protein in starch-based snack formulations, not only to improve their nutritional quality but also to utilize protein-rich by-products such as shellfish, minced fish, spent hen, bovine lung and cheese whey (Onwulata et al 2001;Chavez-Jauregui et al 2003;Lee et al 2003;Rhee et al 2004;Gilbert and Rakshit 2005;Jaya Shankar and Bandyopadhyay 2005). Among these protein sources, more attention has been paid to cheese whey because of its abundance and nutritional benefits.…”