Improvement of nutritional value of extruded snack product by incorporation of blanched dried fish powder from sardine and Lizard fish and selection by organoleptic evaluation

Abstract

In the present study, blanched dried fish powder from two fishes, sardine and lizard fish procured from Thoothukudi fishing harbor were incorporated in to extruded snacks and their nutritional and organoleptic characteristics were analyzed. The study was conducted from June, 2017 to August, 2017. Highest protein content was recorded in extruded fish snack with 30% blanched dried Lizard fish powder (28.79±0.35%) and was lowest (5.81±0.18%) in control extruded snack whereas highest fat content was recorded in extruded fish snack with 30% blanched dried sardine fish powder (11.32±0.09%) and was lowest (3.52±0.12%) in control extruded snack. However, addition of more than 10% of blanched dried fish powder reduced the acceptability and hence the optimum percentage of blanched dried fish powder that can be added to extruded snack product is 10%.