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Utilization of Nile Tilapia (Oreochromis niloticus) in development of fish based Thai snacks
Pianjing, P1, Vites, J2, Santijanyabhorn, J3.
The purposes of this study were to develop fish based healthy Thai snack implementing protein
by using Nile tilapia (Oreochromis niloticus) and as the alternative snack for further scaling to
a commercial product. The 3 selected Thai snacks including Jeep Thai, Shor Moung and Pun
Khlip were developed from their original recipes by substituting Nile tilapia meat into their
stuffed portions and the nutritive values of each snack were determined by using INMUCAL
program. The acceptability of the developed snacks was established by 2-step panel tests for the
most preferable recipe in comparison with the original recipe and to obtain recommendations
from the first step. When developing the number 1(NT1) Nile tilapia snacks which was done
by substituting the Nile tilapia meat for the stuffed portion of each original snack including
Jeep Thai(stuffed with snake-head fish), Shor Moung (stuffed with pork belly) and Pun Khlip
(stuffed with prawn), it was found that the nutritional compositions of all NT1 snacks including
Jeeb Thai, Shor Moung and Pun Khlip had lower energy level than those of their original
recipes (206.11 kcal/100 g., 248.59kcal/100 g. and 320.99 kcal/100 g. respectively). The
acceptability of NT1 was evaluated by 15 trained panelists. The result showed that the overall
acceptance mean scores of NT1 snacks ranged from 5.87 to 7.73 which were higher than those
of the original recipes. The significant difference of taste and overall acceptability between the
original recipe and NT1 was found for Pun Khlip. The panelists indicated that the harsh texture
of the dough of Shor Moung and Pun Khlip should be improved by substituting the dough
recipe of Jeep Thai for Shor Moung and Pun Khlip. Moreover, the spices should be increased
in order to relieve fishy odor and the sweet taste should be decreased. After improving the NT1
formula based on the suggestions from the panelists, the new recipes (Nile tilapia 2 or NT2)
were developed. The nutritional compositions of NT2 snacks showed the reduction of energy
level, carbohydrate and sugar as compared to those of NT1. The fat contents in all NT2 snacks
were lower than their counterpart contents in original recipes.The results from the second step
of panel test showed that the overall acceptance mean scores of NT2 snacks ranged from 6.73
to 8.20 which were higher than those of the original recipes. However, the overall acceptances
mean score of NT1 formula of Jeep Thai was significantly higher than that of the counterpart
NT2 formula. The significant differences of texture between NT1 and NT2 were also found
for Jeeb Thai and Pun Khlip. The results of this research indicated that the snacks containing
Nile tilapia could be applied due to the benefits of low calories, nutrient containing, and more
acceptable taste. The developed snack recipes from Nile tilapia in this study should be applied
for serving in the school or several institutions as the alternative healthy snacks for the clients.
Affiliation:
- Suan Dusit Rajabhat University, Thailand
- Suan Dusit Rajabhat University, Thailand
- Suan Dusit Rajabhat University, Thailand
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Indexation |
Indexed by |
MyJurnal (2019) |
H-Index
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0 |
Immediacy Index
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0.000 |
Rank |
0 |
Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
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- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
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