01885naa a2200253 a 450000100080000000500110000800800410001910000210006024500930008126000090017450001450018352009860032865000240131465000200133865000250135865300160138365300170139965300280141670000200144470000230146470000280148770000260151577300900154119741192017-06-30       2013    bl uuuu     u00u1 u    #d1 aFERNANDES, T. M.  aFlour production from shrimp by-products and sensory evaluation of flour-based products.  c2013  aTítulo em português: Produção de farinha de resíduo de camarão e avaliação sensorial  de subprodutos formulados com base na farinha.  aThe objective of this work was to evaluate the production of flour using by‑products (cephalothorax) obtained from the shrimp (Litopenaeus vannamei) industry, and to perform a sensory analysis of shrimp flour‑based products. Physicochemical and microbiological analyses on fresh cephalothorax and on manufactured flour were performed, as well as the determination of cholesterol content of this flour, and the sensorial evaluation of soup and pastry made with this flour. By the microbiological analyses, no pathogenic microorganism was detected in the samples. Physicochemical analyses of flour showed high levels of protein (50.05%) and minerals (20.97%). Shrimp cephalothorax flour showed high levels of cholesterol. The sensory evaluation indicated a good acceptance of the products, with satisfactory acceptability index (81% for soup, and 83% for pastry), which indicates that shrimp cephalothorax in the form of flour has a potential for developing new products.  aConsumer acceptance  aFood technology  aLitopenaeus vannamei  aAceitação  aCefalotórax  aTecnologia de alimentos1 aSILVA, J. A. da1 aSILVA, A. H. A. da1 aCAVALHEIRO, J. M. de O.1 aCONCEIÇÃO, M. L. da  tPesquisa Agropecuária Brasileira, Brasília, DFgv. 48, n. 8, p. 962-967, ago. 2013.