Preparation and Standardization of Shrimp Head Masala Powder from Parapenaeopsis stylifera Head

Abstract

Freshly separated Shrimp heads of P. Stylifera (Kiddi Shrimp) were procured from peeling sheds during the period of January to April, 2024 near Mirkarwada Landing center, Taluka-Ratnagiri District-Ratnagiri, Maharashtra, India aimed at the development and standardization of a shrimp head flavorant powder and its use in a shrimp flavoured masala powder for noodles. Shrimp heads were boiled to obtain liquid flavorant, which was then developed into a powder using rice flour (13%, 15%, and 17%) as a carrier and dried at 45°C. The flavorant with 15% rice flour was found to have significantly higher scores in organoleptic evaluation and was selected for further standardization. The standardized shrimp flavorant powder was then mixed with a spice mix masala in various proportions (45:55, 50:50, and 55:45), and the 50:50 proportion had shown better overall acceptability. Further optimization of the shrimp flavoured masala powder in noodles indicated that a 10% level of addition gave the highest scores in all treatments. The optimized shrimp head flavorant powder had a yield of 14.17±0.06%, solubility of 54.32±0.10%, and bulk density of 0.46±0.01 g ml^-1. Proximate analysis revealed low moisture (4.06±0.20%), fat (1.3±0.20%), moderate protein (2.1±0.21%), high carbohydrate (73.08±0.12%), and high ash content (19.46±0.01%).