Development of Fish Crispy Snack Bar Product with Supplementation of Fermented Fish (Hypophthalmichthys molitric)

Abstract

Thai traditional fermented fish products were faced with a competitive market. The concept of this study was using fermented fish to develop a snack food which is increasing popularity at the present.  The concentrations of Chinese spicy powder (Mala) at the concentrations of 0.25, 0.5, 0.75 and 1% based on fish weight and addition of fermented fish at the concentrations of 5 and 10 % were performed to obtain the optimum formulation. The baking processing was carried out at temperatures and times of 100 and 120^oC and 30, 40 and 50 min, respectively. The product was determined for color values of L*, a* and b*, moisture contents (before and after baking), expansion ratio, Aw, and sensory evaluation by 9-point hedonic scales.  The optimum formula was Mala 1%, and fermented fish 5% resulting in the highest values of redness color (a*) and expansion ratio (p<0.05). Baking temperature at 120^oC for 30 min produced the product showing the highest acceptance of sensory evaluation (p<0.05).