Influence of Freeze-Dried Shrimp Meat in Pasta Processing Qualities of Indian T. durum Wheat

Ramya, N. S. and Prabhasankar, P. and Lalitha Gowda, R. and Modi, V. K. and Bhaskar, N. (2015) Influence of Freeze-Dried Shrimp Meat in Pasta Processing Qualities of Indian T. durum Wheat. Journal of Aquatic Food Product Technology, 24. pp. 582-596.

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Abstract

The present study aims to understand the influence of freeze-dried shrimp (Penaeus monodon) meat (SM) at different levels (2.5, 5, and 10%; w/w) in pasta processing. The rheological characteristics studies of SM-wheat flour blends indicated that dough stability increased with the increased addition of SM in the blends, whereas farinograph water absorption and amylograph peak viscosity decreased. Cooking loss increased with increasing levels of SM in the pasta (7.3% in 10% SM pasta; 6.7% in control pasta). However, all pasta samples were in the acceptable range. Color analysis of the pasta sample indicated that the L values increased with increasing levels of pasta. The instrumental texture of cooked pasta indicated that 10% SM pasta was significantly (p < 0.05) firmer (1.84 N) than that of the control (1.35 N). Microstructure studies revealed that incorporation of SM in the pasta had a better protein network. Pasta with 5% SM had the highest mean score for all sensory attributes, with increased levels of essential nutrients, fatty acids such as eicosapentaenoic acid and docosahexaenoic acid, and amino acids such as lysine.

Item Type:	Article
Uncontrolled Keywords:	shrimp meat, pasta, rheology, microstructure, cooking quality, amino acid
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat 600 Technology > 08 Food technology > 06 Preservation and Storage > 03 Freeze drying
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Somashekar K S
Date Deposited:	06 May 2025 10:57
Last Modified:	06 May 2025 10:57
URI:	http://ir.cftri.res.in/id/eprint/19323

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