Development of Protein Powder and Noodles from Squilla- Improved Utilization of an Unconventional Fishery Resource
Development of Protein Powder and Noodles from Squilla- Improved Utilization of an Unconventional Fishery Resource
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Date
2022-10-31
Authors
Viji P.
Jesmi Debbarma
Madhusudana Rao B
George Ninan
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Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
Squilla belongs to stomatopod crustaceans, frequently
caught as a non targeted species during shrimp
trawling operations. In India, Squilla sp. doesn’t
attract any commercial value and remain unutilized.
In the present work, protein powder was prepared
from squilla (SPP) by foam mat drying technique
using guar gum as a foam stabilizer. The yield of SPP
from fresh squilla was 13.4 %. The protein content of
fresh squilla meat and dried squilla powder was
13.46 and 66 %, respectively. Solubility of SPP in
water was 41 %, and its water binding capacity was
262.23 %. Also, suitability of squilla protein powder
(2.5 and 5 %) as a flavoring and protein source in
noodles was evaluated. The cooking time of noodles
varied from 4.36 min for control noodle to 5.53 min
in 5 % SPP added noodles. Water absorption index of
control, 2.5 % SPP noodle and 5 % SPP noodle was
185.87 %, 241.96 % and 197.92 %, respectively.
Cooking loss was more with 5 % SPP added noodles
(4.64 %). L* value of noodles decreased with an
increase in squilla protein powder. Cooked noodles
with 2.5 % SPP showed higher sensory scores in
terms of flavor. In brief, the study demonstrated a
promising approach towards the improved utilization
of squilla for developing value-added products.
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Citation
Fishery Technology 59 (2022) : 253 - 258