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- Title
STANDARDIZATION OF RECIPE FOR BATTERED AND BREADED SHRIMP FINGERS PREPARED FROM KIDDI SHRIMP (PARAPENAEOPSIS STYLIFERA).
- Authors
Mangale, S. M.; Sharangdher, S. T.; Koli, J. M.; Vishwasrao, V. V.; Sadavarte, R. K.; Pathan, D. I.; Sawant, S. S.; Desai, A. S.; Sharangdhar, M. T.; Pagarkar, A. U.; Adkar, S. B.; Rathod, N. D.; Gedam, S. P.
- Abstract
One of the smaller shrimp species, Parapenaeopsis stylifera, is extensively distributed in Indian waters and has a high commercial value. The study is conducted to utilize the locally available tiny shrimps (P. stylifera) for the preparation of nutritionally balanced battered and breaded shrimp fingers. Different ingredients viz., shrimp meat, cooked potato, and onion were standardized. The shrimp fingers were prepared with 27%, 24%, and 21% of shrimp meat, 27% was superior as compared to the other percentage of shrimp meat used for the preparation of shrimp fingers. Shrimp fingers were prepared with 22.5%, 27%, and 31.5% of potato, among 22.5% was superior as compared to the other percentage of potato used for the preparation of shrimp fingers. Shrimp fingers were prepared with 4.5%, 3% and 1.5% of onion, among 4.5% was superior as compared to the other percentage of onion used for the preparation of shrimp fingers as per the results of sensory evaluation.
- Subjects
SHRIMPS; STANDARDIZATION; SENSORY evaluation
- Publication
Journal of Experimental Zoology India, 2024, Vol 27, Issue 1, p805
- ISSN
0972-0030
- Publication type
Article
- DOI
10.51470/jez.2024.27.1.805