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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/25293
Title: | Fish fortified pasta from Bombay duck (Harpodon nehereus) and its quality characteristics |
Other Titles: | Not Available |
Authors: | Parvathy, U. Murthy, L.N. Jeyakumari, A. Vishnuvinayagam, S. |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | Mumbai Research Centre of ICAR- Central Institute of Fisheries Technology, Vashi, India |
Published/ Complete Date: | 2017-11-21 |
Project Code: | Not Available |
Keywords: | Not Available |
Publisher: | ICAR-Central Institute of Fisheries Technology, Kochi and Asian Fisheries Society, Indian Branch |
Citation: | Parvathy, U.,Murthy, L.N.,Jeyakumari, A. and Vishnuvinayagam, S. (2017) Fish fortified pasta from Bombay duck (Harpodon nehereus) and its quality characteristics. In: (Thomas, S.N., Rao, B.M., Madhu, V.R., Asha, K.K., Binsi, P.K., Viji, P., Sajesh, V.K. and Jha, P.N., Eds.) Fostering Innovations in Fisheries and Aquaculture: Focus on Sustainability and Safety – Book of Abstracts, 11th Indian Fisheries and Aquaculture Forum, ICAR-Central Institute of Fisheries Technology, Kochi and Asian Fisheries Society, Indian Branch, 21-24 November, 2017, Kochi, India, pp. 366-367. |
Series/Report no.: | Not Available; |
Abstract/Description: | Seafood is perceived as an excellent source of nutrients especially quality protein which is characteristically tender and easily digestible. Pasta products, being one of the most popular and widely consumed foods globally are the ideal sources for incorporating marine functional ingredients to reach the target population. Judicious formulation of ingredients in pasta helps to cut down the calorie making it more nutritious. Hence a study was carried out to develop fish pasta from Bombay duck by cold extrusion method. Wheat and refined wheat flour (1 colon 1) were the basic ingredients and fish mince was added at different levels viz., 5, 10, 20 and 30 per cent for pasta preparation. Pasta with no added fish mince was used as control. Influence of the ingredients on the physical, cooking and sensory properties of fish pasta was studied. Moisture content of dried pasta ranged from 8-10 per cent. An increase in protein and ash contents were observed with increased fish mince incorporation in pasta. Cooking properties viz., cooking time, cooking loss and cook weight was directly related to the levels of fish mince in pasta. The texture of the samples were also influenced by the levels of fish mince in pasta as indicated by a decrease in hardness and chewiness as well as shear strength with increase in fish mince levels in samples. Textural and sensory properties of pasta revealed a fish mince level of 5 per cent as desirable and mouth feel of the product was affected beyond this concentration. |
Description: | Not Available |
ISBN: | 978-81-933623-1-0 |
Type(s) of content: | Other |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Not Available |
Volume No.: | Not Available |
Page Number: | 366-367 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/25293 |
Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
File | Description | Size | Format | |
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366_Fish fortified pasta.pdf | 227.19 kB | Adobe PDF | View/Open |
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