01777naa a2200277 a 450000100080000000500110000800800410001902400570006010000240011724501270014126000090026852009440027765000100122165000130123165000140124465300250125865300140128365300170129765300280131470000190134270000210136170000160138270000230139870000200142177300580144120520552022-05-19       2016    bl uuuu     u00u1 u    #d7 ahttp://dx.doi.org/10.1080/19476337.2015.11140252DOI1 aLOURENÇO, L. F. H.  aOptimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains.h[electronic resource]  c2016  aThis research studied the effect of thermoplastic extrusion on the expansion index (EI), water absorption index (WAI), water solubility index (WSI), and sensory acceptance (SA) of a snack from rice grits, polished rice grains, and shrimp. A 23 factorial design was used with independent variables, temperature in the third extruder zone (63.2?96.8°C), initial moisture (106.4?173.6 g/kg), and shrimp content (16?184 g/kg), whereas EI, WAI, WSI, and SA were the responses. Through the surface-response methodology, the formulation with 80 g/kg shrimp and 130 g/kg initial moisture processed at 85°C in the third extruder zone was considered optimal. The product had good EI, WAI, and SA, 65.6 g/kg moisture, 24.0 g/kg lipids, 89.5 g/kg proteins, 34.2 kg/kg ashes, 72.4 g/kg fibers, and 714.3 g/kg carbohydrates. The product is an alternative for using rice grit, which has low commercial value, while also fully using the regional shrimp.  aArroz  aCamarão  aExtrusão  aPolished rice grains  aRice grit  aShrimp snack  aThermoplastic extrusion1 aTAVARES, T. S.1 aARAUJO, E. A. F.1 aPENA, R. S.1 aJOELE, M. R. S. P.1 aCARVALHO, A. V.  tCyTA: Journal of Foodgv. 14, n. 2, p. 340-348, 2016.