Development of Protein Powder and Noodles from SquillaImproved Utilization of an Unconventional Fishery Resource

Viji pankyamma; Jesmi Debbarma; Madhusudana Rao B; George Ninan

doi:10.56093/ft.v59i4.125091

Authors

Viji pankyamma
Jesmi Debbarma
Madhusudana Rao B Visakhapatnam Research Centre of ICAR-Central Institute of Fisheries Technology, Pandurangapuram, Andhra University P.O., Visakhapatnam, Andhra Pradesh - 530 003
George Ninan ICAR-Central Institute of Fisheries Technology, Matsyapuri P.O, Willingdon Island, Kochi

https://doi.org/10.56093/ft.v59i4.125091

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.

Keywords: Squilla, protein powder, noodles, sensory evaluation