This research studied the effect of thermoplastic extrusion on the expansion index (EI), water absorption index (WAI), water solubility index (WSI), and sensory acceptance (SA) of a snack from rice grits, polished rice grains, and shrimp. A 23 factorial design was used with independent variables, temperature in the third extruder zone (63.2?96.8°C), initial moisture (106.4?173.6 g/kg), and shrimp content (16?184 g/kg), whereas EI, WAI, WSI, and SA were the responses. Through the surface-response methodology, the formulation with 80 g/kg shrimp and 130 g/kg initial moisture processed at 85°C in the third extruder zone was considered optimal. The product had good EI, WAI, and SA, 65.6 g/kg moisture, 24.0 g/kg lipids, 89.5 g/kg proteins, 34.2 kg/kg ashes, 72.4 g/kg fibers, and 714.3 g/kg carbohydrates. The product is an alternative for using rice grit, which has low commercial value, while also fully using the regional shrimp.
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机译：这项研究研究了热塑性挤出对米粉，米粉和虾类零食的膨胀指数（EI），吸水指数（WAI），水溶性指数（WSI）和感官接受度（SA）的影响。采用23因子设计，具有独立变量，第三台挤出机区域的温度（63.2？96.8°C），初始水分（106.4？173.6 g / kg）和虾含量（16？184 g / kg），而EI， WAI，WSI和SA是回应。通过表面响应方法，在第三个挤出机区域中以80 g / kg虾和130 g / kg初始水分在85°C下加工的配方被认为是最佳的。该产品具有良好的EI，WAI和SA，65.6 g / kg水分，24.0 g / kg脂质，89.5 g / kg蛋白质，34.2 kg / kg灰烬，72.4 g / kg纤维和714.3 g / kg碳水化合物。该产品是使用米粉的替代品，米粉具有较低的商业价值，同时还可以充分使用本地虾。
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