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- Title
STORAGE STUDY OF EXTRUDED READY TO EAT PUFF SNACK DEVELOPED USING CROAKER (JOHNIUS DUSSUMIERI).
- Authors
Mulye, V. B.; Sadawarte, R. K.; Sharangdhar, M. T.; Kazi, T. G.; Mohite, A. S.; Zofair, S. M.; Vishwasrao, V. V.; Sawant, S. S.; Baraiya, K. G.; Bansode, V. V.; Chibhade, G. B.; Bhalala, M. K.
- Abstract
An attempt was made to develop nutrient rich extruded product from underutilized protein rich fish flour Croaker (Johnius dussumieri) with mixture of cereal flours using twin screw extruder. Extrusion cooking formulation consisting of fish flour (18%) and cereals mixture were extruded at moisture content 15%, screw speed 480 rpm, sectional barrel temperature of 30°, 60°, 130° and 160°C at four stages. The resulting extruded was packed in MPET (Metalized polyethylene Terepthalate) bags, T1 flushed with nitrogen and T2 aerobic packing of 100 g capacity and 120 days storage characteristics were studied. This research demonstrated that fish flour at 18% can be successfully incorporated into mixture of cereal flours for extrusion and develop a 19.88 % protein rich ready to eat snack food with good storage stability with nitrogen packing up to 120 days at ambient temperature.
- Subjects
FISHERY products; PROTEINS; SCIAENIDAE; FLOUR; SEAFOOD
- Publication
Journal of Experimental Zoology India, 2018, Vol 21, Issue 1, p577
- ISSN
0972-0030
- Publication type
Article