Utilization of Fish Powder in Ready-to-Eat Extruded Snacks

Aparna Kuna; Lakshmi Devi N.; Kalpana K.

doi:10.56093/ft.v50i3.31612

Authors

Aparna Kuna Post Graduate and Research Centre, Acharya N.G. Ranga Agricultural University, Rajendranagar, Hyderabad - 500 030
Lakshmi Devi N. Post Graduate and Research Centre, Acharya N.G. Ranga Agricultural University, Rajendranagar, Hyderabad - 500 030
Kalpana K. Post Graduate and Research Centre, Acharya N.G. Ranga Agricultural University, Rajendranagar, Hyderabad - 500 030

https://doi.org/10.56093/ft.v50i3.31612

Keywords:

Ready-to-eat snacks, extrusion, fish powder, acceptability, nutrient composition

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.