4. Conclusions
In this study, the fish powder was not only used as an ingredient to increase the nutrition value, but it also helped to decrease the oil uptake in fried product.
The deep fried rice crackers mixed with fish powder content of 5, 10 and 15 g/100 g reduced oil content by approximately 10, 14 and 22 g/100 g, respectively compared to the deep fried rice crackers without fish powder.
The frying temperature and time also influenced the quality attributes of fried rice crackers. The optimum conditions were fish powder content of 9 g/ 100 g fried at 220 C for 60 s.
The physico-chemical attributes at these conditions were found to be superior to the present commercial rice crackers.
During sensory tests, the trained panel accepted the rice crackers mixed with 10 g/100 g of fish powder at frying temperature of 220 C for 60 s.