Author Details

Fish snacks were prepared using three different levels of black gram flour viz. 10, 20 and 30% replacing corresponding amount of rice flour in the preparation of fish snacks. The proximate composition, physico-chemical and sensory properties of snacks were analyzed. Amongst the different physico-chemical characteristics, a significant increase (p<0.05) in pH, emulsion stability, cooking yield and moisture content in the product was noticed. Crude protein, ether extract and ash also showed a significant increase (p<0.05) as the level of black gram flour increased. Carbohydrate content of the snacks recorded a linear significant (p<0.05) decrease as the level of black gram flour increased in the treated snacks. Colour and appearance score of the products was significantly (p<0.05) higher at 10% incorporation level although comparable to control. The flavour score of the fish snacks was significantly (p<0.05) higher at 10% incorporation level as compared to 20 and 30% levels although former was comparable to control. Crispiness of the products was least at 30% incorporation level and it also differed significantly as compared to control although the former was comparable with snacks prepared with 20% added black gram flour in the formulation. Texture scores at all levels of black gram flour incorporation were comparable to the control snacks. Overall acceptability was significantly (p<0.05) highest for the snacks prepared with the formulation containing 10% black gram flour as compared to other treated snacks containing higher levels of black gram flour.

Keywords

Fish Snacks, Black Gram Flour, Quality Parameters, Sensory Attributes.

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