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Comparison of Nutrients in Raw, Commercially Breaded and Hand‐Breaded Shrimp
Author(s) -
AHAMAD I. H.,
RAO R. M.,
LIUZZO J. A.,
KHAN M. A.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14864.x
Subject(s) - shrimp , food science , riboflavin , chemistry , niacin , nutrient , biology , fishery , biochemistry , organic chemistry
Three different brands of commercially breaded shrimp were analyzed for breading composition and nutrients (protein, carbohydrates, fat, B‐vitamins, calcium and iron) for comparison with hand‐breaded laboratory samples. All analyses were on a 100g basis. The percent breading, carbohydrates and calories were higher in the commercial samples than in the hand‐breaded shrimp. However, the hand‐breaded shrimp exhibited slightly higher values of niacin, thiamin and riboflavin when compared to the commercial samples. An average of 41.8 mg of calcium and 0.97 mg of iron were found in commercial samples while the hand‐breaded samples contained 32.4 mg and 1.1 mg. respectively, for these two minerals.