Efficacy of different variants of corn flour (Zea mays) and peanut flour (Arachis hypogea) on quality characteristics of designer low sodium fish (Pangasius pangasius) balls

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Title Efficacy of different variants of corn flour (Zea mays) and peanut flour (Arachis hypogea) on quality characteristics of designer low sodium fish (Pangasius pangasius) balls
 
Creator Ganie, L.A.
Kumar, Arvind
Dua, Sourab
Raja, Fahim
 
Description The present study was undertaken to analyze the effect of incorporation of different combinations of corn flour (Zea mays) and peanut flour (Arachis hypogea) on quality characteristics of low sodium fish (Pangasius pangasius) balls. Replacement of 50% sodium chloride by 40% KCl, 30% citric acid and 30% sucrose was optimum for preparation of low sodium fish balls. Three different levels of corn flour with peanut flour viz. 25:75, 50:50 and 75:25 were incorporated for preparation of low sodium fish balls and were compared with fish balls prepared by incorporating 10% refined wheat flour (control). On the basis of physico-chemical and sensory evaluation, emulsion stability, cooking yield and overall acceptability were significantly (p<0.05) found to be higher with incorporation @75% corn flour and 25% peanut flour for preparation of low sodium fish balls. The FFA, TBA and all microbiological profile were found to be significantly (p<0.05) increasing with increase in days of storage. The pH, cooking yield, FFA, TBA, total plate count, pychrotropic count, yeast and mould count, overall acceptability were found to be 5.74 ±0.14, 87.06 ± 0.43, 0.36 ± 0.01, 0.72 ± 0.19, 4.43 ± 0.12,3.74 ± 0.2 ,2.60 ± 0.2 ,7.09±0.09 respectively on 21st day of refrigeration storage. The prepared designer low sodium fish balls were found to be fit for human consumption till 21st day of refrigeration storage (4±1°C).
 
Publisher Applied and Natural Science Foundation
 
Date 2017-03-01
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://journals.ansfoundation.org/index.php/jans/article/view/1199
10.31018/jans.v9i1.1199
 
Source Journal of Applied and Natural Science; Vol 9 No 1 (2017); 375-381
2231-5209
0974-9411
 
Language eng
 
Relation https://journals.ansfoundation.org/index.php/jans/article/view/1199/1152
 

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