Abstract:
Fish is an excellent nutritious aquatic food commodity which is mainly rich in good fats, proteins, vitamins, and minerals. Flesh from small, ignored fishes may be transformed to powder after an appropriate drying method and may be used in making baked, extruded and snack foods etc. Present study on the development and quality evaluation of fish powder-based pasta was conducted for determining proximate composition and sensorial attributes of pasta samples with varying levels of fish powder (T1= durum wheat flour 99 g + fish powder 1 g, T2= durum wheat flour 98 g + fish powder 2 g, and T3= durum wheat flour 97 g + fish powder 3 g T2 and T3) and control pasta sample (T0=pasta sample without fish powder). For this reason, fish powder was developed from freshly harvested freshwater small fishes (Ompok pabda) locally known as Pallu) and used for pasta making. The pasta samples were boiled and analyzed as per standard methods for proximate composition and sensorial properties. The results revealed that all attributes (proximate and sensorial) remained statistically (P = 0.05) different from one another. It was recorded that, among all treatments, T3 performed better for most of the attributes and had significantly higher (P = 0.05) average values for fat (1.77 %), protein (15.86 %), ash (1.19 %), Fiber (0.37 %), carbohydrate (19.76 %), energy value (441.93 kcal/100g), titratable acidity (0.045 %), color (8.33), flavor (8.33), texture (9), taste (8.33) and overall acceptability (8.50). Furthermore, T0 showed to have significantly higher (P = 0.05) average values merely for moisture (68.55 %) and pH value (6.7). However, T2 and T1 also showed satisfactory results for proximate composition and sensorial properties. It is therefore, concluded from the present findings that incorporation of fish powder in pasta may improve its nutritional and sensorial properties. Consequently, it is recommended to utilize fish powder in making different pasta with other different formulations.
Page(s):
161-161
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022