Pandi, G.; Rathnakumar, K.; Velayutham, P.; Shakila, R.J.; Anand, S., and Arone, B.N., 2019. Extruded fish snack from low valued fatty fish: An evaluation of nutritional and organoleptic characteristics. In: Jithendran, K.P.; Saraswathy, R.; Balasubramanian, C.P.; Kumaraguru Vasagam, K.P.; Jayasankar, V.; Raghavan, R.; Alavandi, S.V., and Vijayan, K.K. (eds.), BRAQCON 2019: World Brackishwater Aquaculture Conference. Journal of Coastal Research, Special Issue No. 86, pp. 61- 64. Coconut Creek (Florida), ISSN 0749-0208.

As the quantum of snack consumption increases, the efforts to increase its nutritional quality also gain popularity in this modern era. Incorporation of fish protein in snacks can improve the nutritional quality and mineral profile of the product. In the present study, 7% of blanched dried oil sardine powder was incorporated in extruded snacks, and the proximate composition and its organoleptic quality were analyzed in addition to find the values of calcium, phosphorus and iodine. The content of moisture, protein, ash, fat and carbohydrate of control food was 1.13±0.10%, 5.70±0.08%, 0.199±0.001%, 2.82±0.02% and 90.15±0.03% respectively. The sardine powder mixed extruded food contained 1.75±0.17% of moisture, 8.98±0.12% of protein, 1.75± 0.17% of ash, 4.81± 0.12% of fat and 83.56±0.28% of carbohydrate. The mineral composition of control food included calcium (38±2 mg/100g), phosphorus (4.67±0.58 mg/100g) and iodine (nil), while that of sardine powder mixed extruded food contained 84.33±1.15 mg/100g of calcium, 62±2 mg/100g of phosphorus and 0.011±0.001 mg/100g of iodine. This study revealed that the incorporation of 7% fish powder into the extruded snack product lead to the development of nutritionally enriched functional food with consumer acceptability.

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