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¹ Akdeniz University, Faculty of Fisheries, Department of Seafood Processing Technology, 07570, Antalya, Turkey
² Helsinki University, Faculty of Agriculture and Forestry, Department of Food and Environmental Sciences, Helsinki, Finland DOI : 10.4194/1303-2712-v17_2_12 Viewed : 3995 - Downloaded : 3397 It is aimed to develop a novel shrimp-corn snack using response surface methodology in this study. Dried shrimp muscle was ground and blended with corn flour at the level of 20% (w:w). The shrimp-corn flour mix was extruded through a co-rotating twin-screw extruder with a screw diameter of 24 mm. The effects of extrusion temperature (110-150 °C), screw speed (200-500 rpm) and feed moisture (17-23 g/100 g) on physicochemical and sensory properties of shrimp-corn snack were investigated using response surface methodology. The extrusion temperature had a significant (P≤0.05) influence on hardness, omega-3 fatty acids content and sensory properties of shrimp-corn snack. Increasing extrusion temperature from 110 °C to 150 °C, resulted in a snack with higher hardness and lower omega-3 content. While higher overall acceptance scores were obtained at moderate temperature (130 °C), higher omega-3 contents were obtained at lower temperatures combined with higher feed moistures. Predicted optimum condition for extruded shrimp-corn snack production was follows; extrusion temperature: 127.2 ºC, screw speed: 393.4 rpm, feed moisture: 21.6 g/100 g. Keywords : Shrimp meat, extruded snack, omega-3 fatty acids, hardness, sensory properties