Effect of shrimp fortification level on nutritional value, cooking quality and microstructure of freeze-dried noodles

Abstract A product with increased quality and nutritional value can be developed by enriching noodles shrimp meat (SM). The formulation of noodle dough was supplemented SM (10, 20 30% w/w). were freeze-dried due to the susceptibility added spoilage. Water activity values all samples below 0.35. highest protein (19.37 ± 1.04%), lipid (39.30 1.69%), moisture (6.31 0.42%) energy (571.14 10.16 kcal/100 g) contents determined in content (30S). Carbohydrate decreased fortification level. Cooking characteristics noodles, especially 10S, better terms weight gain, volume increase cooking loss. L* b* values, which are expected high consumers, reached 10S 30S, respectively. a* addition SM. Hardness, cohesiveness chewiness an level content. Addition improved microstructure enriched matrix. Nutritious a potential for long shelf life intended athletes individuals special needs.