Standardization and development of Kachori formulated with Acetes powder

Abstract

The present study was undertaken to develop a value-added snack product by incorporating Acetes shrimp powder into a traditional Indian snack, Kachori, to enhance its nutritional profile and acceptability. Acetes spp., commonly known as paste shrimp, are small, protein-rich marine resources abundantly available along the Indian coast, particularly in Maharashtra and Gujarat. For the preparation of Acetes-based Kachori key ingredients such as the ratio of refined wheat flour to wheat flour and concentrations of red chilli powder, amchur (dry mango) powder, salt and Acetes powder were standardized. The standardization was based on organoleptic evaluation by a group of 10 trained panellists using a 9-point hedonic scale. The proximate composition of the standardized Kachori revealed 7.04±0.05% moisture, 17.01±0.03% protein, 20.66±0.01% fat, 1.98±0.01% ash and 53.30±0.05% carbohydrate, indicating a balanced nutritional profile. The study demonstrated the potential of Acetes powder in developing affordable, protein-rich, ready-to-eat seafood-based snack with good nutritional value.