Formulation of Prawn Chips – Healthier alternatives for Potatoes
Shrimp (Litopenaeus vannamei) are a very nutritious marine animal that is widely consumed across the world. When compared to other marine foods, it is a good source of protein and high in calories. Snack products made from marine foods are scarce on the market. Therefore chips with shrimp will be a valuable addition. Arginine, histidine, isoleucine, leucine, lysine, methiomine, valine, serine, glycine, alanine, and tyrosine are among the proteins, and amino acids found in the prawn. The prawn has a protein content of 2-66.2 % of the RDA [1]. It can help cure marasmus and kwashiorkor caused by protein shortage because of its high protein content.
Preparation of Starch: The cassava and potatoes were washed and shredded to break the cells and release the starch completely. The sieves were used to wash the milled cassava and potato slurries, and water was utilized for thorough washing. The sieves slowed the fibres as the starch and filtrate flowed through. The rest of the pulp was drained or pressed and utilized as feed when moist or dry. The filtrate was separated from the starch using a muslin sheet (residue). As illustrated in Figure 1, the starch was subsequently dried in a hot air oven to a moisture content of less than 152% of residual moisture, making it acceptable for storage.
Preparation of Prawn Stock: The waste from the prawns (shell, tails, and legs) were removed and cooked to recover the stock, which was then utilized in the mixing process (Figure 1).
Preparation of Prawn Cracker: The prawn cracker was made utilizing the unit operations (Figure 2). Blending prawn meat and starch proportions (from cassava, pink, and orange fleshed sweet potatoes). The quantities for mixing prawn meat and starch are shown in Table 1.
Processing: The eviscerated sample was treated with a 2% concentration of turmeric extracts at room temperature (370 degrees Celsius). The samples were then autoclaved at 1210°C. To detoriate the microbial content in shrimp, the sample-filled flask was put in an ultrasonicator for 45 minutes at 300°C. This is done to decrease the microbial burden, which includes bacteria like E. coli and Staphylococcus aureus. Three stages of heat treatment were used to prepare the shrimp from the ultrasonicator. Heat the water in the first step to 500°C. The second stage involved heating with <0.01ppm chlorinated water. The shrimp were then filtered and washed many times. The sample was heated with water again in the third step, and potassium meta bisulfate (0.1%) was added to improve drying. The shrimp were dried in a tray drier at 500°C for around 8 hours after being treated in three stages. Shrimp's textural and structural characteristics were altered as a result of drying. Drying causes the hue to alter. It has been discovered that lower temperatures result in less shrinkage caused by vapour expansion inside the sample during quick-drying, which is caused by the high porosity structure of the sample and assures complete drying of the product. The moisture in the shrimp evaporates, resulting in a dried shrimp [5].
Preparation: The ingredients (shrimp, wheat flour, chilli powder, and salt) were mixed into the flour and cooked for about 40 seconds at 1400C. Various trials are used to optimize the flour composition. Seasonings were sprinkled on the surface of the chips after they had been fried. The prepared chips were packaged and kept at a temperature of 370 degrees Fahrenheit.
Because of their availability and low cost, prawn Chips might be a great source of high quality protein. Underutilized shrimp shell wastes might be used to create value-added goods such as protein-fortified prawn crackers. Prawn crackers might be offered as a high-quality protein source to malnourished persons.
[1] Deshimaru, Osamu, and Yasuo Yone. "Effect of dietary supplements on the feeding behavior of prawn." Bulletin of the Japanese Society of Scientific Fisheries 44, no. 8 (1978): 903-905.
[2] Mbaeyi-Nwaoha, I. E., and C. R. Itoje. "Quality evaluation of prawn crackers produced from blends of prawns and cassava (Manihot esculenta), pink and orange fleshed sweet potato (Ipomoea batatas (L) Lam) starches." African Journal of Food Science and Technology 7, no. 4 (2016): 066-085.
[3] Strasse JR (2012). Potato starch exaction. Cited online. C: /users/hp/downloads/pstarch.htm. Accessed on 12th April 2012.
[4] Parkinson R (2006). Prawn crackers (Prawn Flavored chips/shrimp chips). Cited online: www.about.com guide. Accessed on 24th February 2012.
[5] Namsanguan, Y., et al. (2004). "Drying kinetics and quality of shrimp undergoing different two-stage drying processes." Drying Technology 22(4): 759-778.
[6] Arunachalam, Sangeetha & Kiruthika, S & Sneka, K & Priyan, Devanam. (2020). Studies on development of snack product from sea foods.