PRODUCTION AND QUALİTY OF FISH CRACKER BY ADDITION OF FLAXSEED (Linum usitatissimum) AS AN ALTERNATIVE OF HEALTHY SNACKS
Project no. 1174 · Status: Kapanmış · 2016
Summary
In this study, the best formulation of fish crackers as an alternative to healthy snacks rich in protein and omega-3 has been developed. The research was divided into 2 stages. In stage 1, the amount of fish protein concentrate (FPC) suitable for the crackers and the cooking temperature were determined. After the appropriate amount of FPC was chosen by the panelists, a new formulation of the cracker was carried out in stage 2. In this stage, various amounts of flaxseed oil were also added into formulations. Two different pacakaging namely air packed and vacuum packed were applied during storage and its effect to the crackers was examined. Product formulations consisted of three main groups namely 0%, 50% and 100% according to flaxseed oil content. Each group then packed in vacuum and oxygen conditioned and stored for 4 weeks. Analysis includes chemical, psysical and sensory test, performed two times during storage. The results showed that 100 grams of flaxseed oil-added crackers contain at least 15% protein and 21% to 36% omega-3 (82 and 138 times higher than that of the control group). In sensory tests, on a 9-point scale, the product scored between 7 and 8 ('like moderately' and 'like very much'). The experimental group crackers (packed both in vacuum and oxygen) showed very good quality even after being stored at room temperature for 30 days. Using chemical quality indicator (TBA value), fish crackers are likely possible to reach shelf life up to 240 days without using any additives.