Preparation of snack product (Fish kachori) from lesser tiger tooth croaker (Otolithes cuvieri) fish

Abstract

The lesser tigertooth croaker (Otolithus cuvieri), which is present in large biomass in the western coast of India. Kachori is a very popular snack item in shaurastra region (Gujarat) and northern region of our country. Most of the snack items available in the market are based on cereals, which are high in calorie and low in protein content. For this reason, snack like fish kachori with higher protein content was to be developed for nutritional enrichment. The value added product was prepared with maida flour and fish meat in 50:50% ratios. Fish kachori were subjected to analyses for proximate as well as sensory evaluation to determine the nutritive value and its quality attributes for general acceptance. Comparison of kachori with fish meat and without fish meat has done. Kachori without fish meat has 6.4%, whereas 21.38% protein content in fish kachori. Sensory evaluation of this kachori was done on a 5 point hedonic scale and on the basis of the comments from panel members.