| Formulation (%) |
C |
CMC |
BG |
CMC+BG |
| Grinded shrimp |
70 |
70 |
70 |
70 |
| Bread crumb |
10.1 |
10.1 |
7.1 |
7.1 |
| Sunflower oil |
4.5 |
4.5 |
4.5 |
4.5 |
| Carboxymethyl cellulose |
- |
1 |
- |
1 |
| ß-glucan |
- |
- |
3 |
3 |
| Onion |
1.5 |
1.5 |
1.5 |
1.5 |
| Skim milk |
1 |
1 |
1 |
1 |
| Salt |
1 |
1 |
1 |
1 |
| Sodium caseinate |
0.5 |
0.5 |
0.5 |
0.5 |
| Soy isolate |
0.5 |
0.5 |
0.5 |
0.5 |
| Hot pepper flavor |
1 |
1 |
1 |
1 |
| Black Pepper flavor |
0.2 |
0.2 |
0.2 |
0.2 |
| Nutmeg flavor |
0.1 |
0.1 |
0.1 |
0.1 |
| Batter wheat flour |
2.6 |
2.6 |
2.6 |
2.6 |
| Egg powder |
0.3 |
0.27 |
0.27 |
0.27 |
| Water |
4.8 |
4.8 |
4.8 |
4.8 |
|
| Formulations: Control; CMC Carboxy methyl cellulose 1% of batter; 3% β-glucan in the core of nuggets; 378 CMC+BC Carboxy methyl cellulose 1% of batter and 3% β-glucan in the center (core?) of nuggets |
| Table 1: Different shrimp 366 nugget formulations |
