Abstract:
Abstract
Generally, the cookies and snacks available in the market are made of flour,
leavener, salt, sugar, butter, egg, oil and some other extra added flavor in some
special case. White, processed flour and more starch in the regular diet increase
blood sugar, which in turn puts unnecessary stress on the liver. Fish consumption
helps to reduce coronary heart disease incidence and mortality due to having
beneficial effects omega-3 PUFA, EPA & DHA. Increased protein intake also
balances blood sugar and insulin, reducing cravings and detoxing the liver.
Therefore, fish protein-based food is relatively nutritious and safer than
carbohydrates for human body. A method was developed for producing powder
from fish having protein content ranged between 80-90% (dry basis). Then, the
value-added fish cookies and snacks (viz. biscuit, chanachur & chips) were made
from fish powder containing 30-40% protein. Major portion of fats were removed
from fish flesh which protects the products from fat oxidation. Bacterial
population of the developed products were found ranged between 1.3x l 03 to
2.4x 103 CFU/gm. The present invention reveals that if we can add the fish protein
to produce the cookies and snacks like biscuits, chanachur and chips it would be
safer for health with helping in balancing blood sugar and detoxing the liver.
Keywords: fish flesh powder, cookies, nutritious, low-cost, value addition
