Formulation and standardization of shrimp-based nachos with enhanced sensory and nutritional attributes

Abstract

The present study aimed to develop and evaluate a novel shrimp-based Nachos product by incorporating shrimp powder into a traditional cereal-based snack formulation. The primary objective was to enhance the nutritional value and sensory appeal of nachos using shrimp as a functional ingredient while maintaining product quality and shelf stability. Fresh Kiddi shrimp were processed into shrimp powder through drying and incorporated into nacho formulations at varying concentrations. Multiple formulation trials were conducted involving the substitution of wheat flour with alternative flours such as sorghum and pearl millet, as well as the inclusion of binding agents like tapioca and rice flour to address brittleness and improve texture. The formulations were standardized based on sensory panel evaluations using a nine-point hedonic scale. Among the various treatments, the T3 formulation (containing 19 g of sorghum flour and 9 g of shrimp powder) received the highest scores in terms of taste, texture, and overall acceptability. Proximate analysis of the optimized shrimp nachos showed a high protein content (16.34±0.06%), moderate fat (29.91±0.06%), and low moisture (2.59±0.05%), indicating good nutritional value and extended shelf-life potential. The pH gradually increased from fresh shrimp meat (6.40±0.19) to shrimp powder (6.63±0.19) and nachos (6.85±0.04), suggesting that processing steps such as drying and cooking contributed to improved microbial stability. Comparative analysis with previous studies supported the influence of processing techniques on pH, composition, and overall quality of seafood-based snacks. The findings from this study demonstrate the feasibility of creating an innovative, protein-rich snack product by utilizing shrimp powder in a cereal-based matrix.