Publication Type : Conference Paper
Publisher : (2015)
Source : (2015)
Campus : Coimbatore
School : School of Engineering
Department : Mechanical Engineering
Year : 2015
Abstract : Present study was conducted to develop fish flavored potato chips and finding out the effect of Labeo rohita fish powder on it. Fish was filtered and pressed using a hand extruder removed excess water from the steam cooked product and treated with ethanol at 70 - 80°C. Further the fish powder was dried and packed in LDPE pouches. Biochemical and mineral assessment of the edible fish powder found to be possessing excellent protein, lipid and essential mineral contents. The result of organoleptic test was adjudged to be the best by the panelists using 1-9 hedonic scale and ranked as “like very much” securing score 8.0 which containing fish power.
Cite this Research Publication : J. J. Reddy, M. Chowdary, K., T. Satish Kumar, Kumar, S., Krupanidhi, S. B., and D. Ramu, V., “Development and Quality Assessment of Fish Flavored Potato Chips and Its Consumer Acceptance.”, 2015.