Varghese John
Development of a Ready to Consume Sweetened Fish Powder for Children - Panangad Department of Processing Technology, College of Fisheries 2004
A sweetened snack food was developed from a lean and cheap fish
(Priacanthus hamrur Forskal, 1775) for children, to meet their increased
requirements for protein and energy, corresponding to their higher growth rate
and physical activities. The food was planned to be attractive & palatable to
children; without any fish flavour and bones; and that could be stored at room
temperature. The product was developed from surimi, since the latter was
devoid of all the undesirable characteristics of fish flesh but retained its
nutritive qualities. Surimi was solubilized with salt, into a protein-sol and
sweetened it with sucrose, which also had a protective effect on protein from
heat-denaturation. The sol was dried, ground and flavoured with cocoa-
powder. The most preferred levels of sucrose and cocoa-powder were
standardized by sensory evaluation of samples prepared with different levels of
sucrose and cocoa powder.
The final product was prepared by the standardized procedure, packed in
polyester-LDPE laminated pouches and stored. Children's response to [he
product was also tested. A 90day's storage study was conducted and the
quality changes during storage were monitored periodically. There were no
significant variations in the pH and TVBN values (P>O.05). The moisture and
TBARS values showed a statistically significant increase. A decreasing trend
was observed in the aerobic plate counts. The sensory quality parameters like
odour, texture, taste and overall acceptability, did not decrease significantly.
The product was acceptable throughout the storage period.
639.2 / VAR/DE
Development of a Ready to Consume Sweetened Fish Powder for Children - Panangad Department of Processing Technology, College of Fisheries 2004
A sweetened snack food was developed from a lean and cheap fish
(Priacanthus hamrur Forskal, 1775) for children, to meet their increased
requirements for protein and energy, corresponding to their higher growth rate
and physical activities. The food was planned to be attractive & palatable to
children; without any fish flavour and bones; and that could be stored at room
temperature. The product was developed from surimi, since the latter was
devoid of all the undesirable characteristics of fish flesh but retained its
nutritive qualities. Surimi was solubilized with salt, into a protein-sol and
sweetened it with sucrose, which also had a protective effect on protein from
heat-denaturation. The sol was dried, ground and flavoured with cocoa-
powder. The most preferred levels of sucrose and cocoa-powder were
standardized by sensory evaluation of samples prepared with different levels of
sucrose and cocoa powder.
The final product was prepared by the standardized procedure, packed in
polyester-LDPE laminated pouches and stored. Children's response to [he
product was also tested. A 90day's storage study was conducted and the
quality changes during storage were monitored periodically. There were no
significant variations in the pH and TVBN values (P>O.05). The moisture and
TBARS values showed a statistically significant increase. A decreasing trend
was observed in the aerobic plate counts. The sensory quality parameters like
odour, texture, taste and overall acceptability, did not decrease significantly.
The product was acceptable throughout the storage period.
639.2 / VAR/DE