Assessing the use of arabic gum as a drying adjuvant for powdered shrimp obtained using a spray dryer
Abstract
The aim of this study was to find a new method to improve shrimp availability in the culinary and food industry, especially for products in which the flavour of shrimp must be preserved, such as sauces, seasonings, dehydrated soups, and snacks. The approach involved the use of arabic gum as a drying adjuvant on powdered shrimp obtained by spray drying. The effects of the arabic gum on the physicochemical characteristics of the powdered shrimp were then evaluated. The fresh shrimp was processed using the following steps: washing, pre-baking, cephalothorax elimination, and grinding of the abdomen in a blender. Arabic gum was added to the shrimp paste at concentrations of 2%, 4%, and 8% and dehydrated in a spray dryer with input temperatures of 120 ?C and 150 ?C. The chemical, physical, and physicochemical characteristics of the powder were evaluated. When compared to the case of the control treatment, the addition of arabic gum did not cause any significant alterations to the chemical, physical, and physicochemical characteristics. The temperature increase from 120 ?C to 150 ?C in the control samples had no significant effect (p ? 0.05) on the moisture of the product. The input temperature of 120 ?C was found to be the most efficient for drying the shrimp, given that the final product had a high protein content.
Keywords: Powder; Spray dryer; Litopenaeus vannamei.
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