OLIVEIRA, J. M. F.; http://lattes.cnpq.br/3757229587152786; OLIVEIRA, José Marcos Freitas de.
Résumé:
The objective of this research was to study the drying process of flour and palm giant
head flour shrimp for human consumption. Cladodes of giant palm and shrimp head
were used, distributed in a completely randomized design with a 2x6 arrangement, (2
flour: palm flour and palm flour with different leveis of shrimp) and (6 drying
treatments: fresh, 60 °C, 70 °C, 80 °C, 90 °C and 100 °C) with 3 replications. We
analyzed water content, ash, proteins, lipids, carbohydrates, total caloric value (TCV),
pH, total and reducing sugars, soluble solids. A sensory analysis with a population of 80
tasters was performed; appearance, color and odor of palm flour with 15, 20 and 25%
flour of shrimp had been evaluated, a hedonic scale of 1 to 7 points was used. The
drying results were analyzed using Statistica 7 and comparing the physical chemical
parameters we used software version 7.5 Assistat. It was concluded that: Among the
three models used in adjusting the drying curve to experimental data and drying palm
head shrimps, which best represents the experimental data of drying is to Page, at ali
temperatures; Products manufactured with the highest percentages of shrimp head meai,
20 and 25%, were preferred by tasters, with averages between 6 and 7, corresponding to
a concept between enjoyed slightly and enjoyed regularly.