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- Title
FORMULATION AND QUALITY EVALUATION OF SOUP POWDER PREPARED FROM SHRIMP (PARAPENAEOPSIS STYLIFERA) (H. MILNE EDWARDS, 1837).
- Authors
Charthad, Y. V.; Sharangdher, S. T.; Koli, J. M.; Pathan, D. I.; Muley, V. B.; Relekar, S. S.; Sharangdher, M. T.; Shinde, V. V.; Shingare, P. E.; Upaskar, S. S.; Tijare, S. K.
- Abstract
The study aimed to prepare a nutrient-rich and economically viable shrimp soup powder. While preparing the soup, the composition of the ingredients chosen were - shrimp meat (50%), cornflour (13.75%) and milk powder (4%) was best as per sensory evaluation. The proximate analysis of fresh shrimp meat and shrimp soup powder clearly indicated as protein, lipids, ash and carbohydrate was increased from 18.20 – 37.56%, 6.58 – 8.82%, 0.84 - 9.55% and 1.01 – 36.68%, respectively. High protein and carbohydrate content of shrimp soup powder used for making nutritional food with good source of energy.
- Publication
Journal of Experimental Zoology India, 2023, Vol 26, Issue 1, p359
- ISSN
0972-0030
- Publication type
Article
- DOI
10.51470/jez.2023.26.1.359