Utilization of Fish Powder in Ready-to-Eat Extruded Snacks
Utilization of Fish Powder in Ready-to-Eat Extruded Snacks
Date
2013
Authors
Kuna, Aparna
Devi, N. Lakshmi
Kalpana, K.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
Ready-to-Eat (RTE) snacks were developed using
corn (Zea mays), rice (Oryza sativa), roasted Bengal
gram dal (Cicer arietinum), green gram (Pharsalus
aureus Roxb), black gram (Phaseolus mungo Roxb)
and fish (Catla catla) powder with a lab scale twin
screw extruder. The extrudates were subjected to
acceptability studies initially and at the end of the
storage period viz., two months at laboratory level
by panel of judges using a 5-point hedonic scale.
Physico-chemical characteristics like bulk density,
piece density and expansion ratio were measured
and proximate composition, minerals and omega-3
fatty acids were assessed. Among the different
blends studied, the most acceptable were T9
(corn + rice + black gram dal + fish powder in the
ratio of 40:40:10:10) and T10 (corn + rice + roasted
bengal gram dal + fish powder in the ratio of
40:40:10:10). Acceptable RTE snacks of good quality
can be developed by extrusion cooking, utilizing
cereals, pulses and fish powder.
Description
Keywords
Ready-to-eat snacks, extrusion, fish powder, acceptability, nutrient composition
Citation
Fishery Technology 50(3):245-250