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COEXTRUSION OF CARP (CYPRINUS CARPIO) AND RICE FLOUR
Author(s) -
MAGA JOSEPH A.,
REDDY THOTA
Publication year - 1985
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1985.tb00714.x
Subject(s) - cyprinus , aroma , carp , food science , flavor , rice flour , significant difference , common carp , fishery , mathematics , chemistry , biology , fish <actinopterygii> , statistics , ecology , raw material
Rice flour and varying amounts (10–35%) of deboned minced carp were coextruded resulting in a precooked blend that developed no detectable offodors after being stored at room temperature for up to six months. In addition, the extrudates, along with nonextruded rice flour, were made into pakodas, a fried Indian snack food. Sensory triangle test data showed that up to 25% carp could be added before a statistical difference was noted. Hedonic sensory data demonstrated that consumer acceptable products relative to pakodas appearance, aroma, flavor, texture and overall acceptability can be made even at carp addition levels of up to 35%.