Development of Rice Seasoning Powder From Marine Fish Scrapes Supplemented with Dietary Fiber from Coconut Flour

Authors

  • Patchaniya Eakpetch Department of Health and Aesthetic Management, Faculty of Management Science Suratthani Rajabhat University, Surat Thani
  • Pongpipat Makchuay Department of Food Business, Faculty of Management Science, Suratthani Rajabhat University, Surat Thani
  • Napat Naksawat Department of Thai Culinary Arts and International Food, Koh Samui Interdisciplinary School Suratthani Rajabhat University Surat, Thani
  • Suttipan Chitintorn Department of Service Industry Management, International School of Tourism Suratthani Rajabhat University, Surat Thani
  • Kumpirawadee Nawakitpaitoon Department of Hotel and Cruise Management International College, Koh Samui Interdisciplinary School Surat Thani Rajabhat University, Surat Thani
  • Janporn Choungchoat Department of Thai Culinary Arts and International Food, Koh Samui Interdisciplinary School Suratthani Rajabhat University Surat, Thani
  • Techadham Sangkhorn Department of Food Business, Faculty of Management Science, Suratthani Rajabhat University, Surat Thani
  • Sebastien Aubert Department of Health and Aesthetic Management, Faculty of Management Science Suratthani Rajabhat University, Surat Thani

DOI:

https://doi.org/10.14456/jare-mju.2025.16

Keywords:

rice seasoning powder, coconut flour, fish scraps, dietary fiber, valorization

Abstract

Coastal fishing operations often capture local marine species for sale and export, generating substantial amounts of fish scraps that contribute to organic waste in communities. One approach to adding value to these waste materials is by processing seafood and utilizing local ingredients to develop new products. This study aimed to develop a rice seasoning powder—known as furikake in Japanese—using marine fish scraps and coconut flour. The objective was to create a simple, cost-effective product that enhances value and provided an additional revenue stream for existing businesses while offering an appealing product to general consumers. Four prototype recipes for crispy fish powder were developed, using marine fish scraps and coconut flour as primary ingredients. These were then formulated into rice seasoning powders. Sensory evaluation was conducted using a 9-point hedonic scale to assess consumer acceptance. The most highly accepted formula was Formula (C) which featured optimal seasoning and ingredient selection. It consisted of crispy fish, fried shallots, fried garlic, roasted dried chilies, sugar and chicken seasoning, with percentages of 45.6, 22.2, 11.4, 8.1, 8.1 and 4.0, respectively. This formula received the highest scores across all evaluated aspects, including color (6.8), aroma (6.7), taste (6.7), texture (6.7), and overall preference (6.8). Statistical analysis revealed significant differences (p≤0.05) between Formula (C) and the other formulas, confirming the success of utilizing marine fish scraps and coconut flour in developing a new, value-added product.

 

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Published

2025-04-25

How to Cite

Eakpetch, P., Makchuay, P. ., Naksawat, N. ., Chitintorn, S. ., Nawakitpaitoon, K. ., Choungchoat, J. ., Sangkhorn, T. ., & Aubert, S. (2025). Development of Rice Seasoning Powder From Marine Fish Scrapes Supplemented with Dietary Fiber from Coconut Flour. Journal of Agricultural Research and Extension, 42(1), 182–196. https://doi.org/10.14456/jare-mju.2025.16

Issue

Vol. 42 No. 1 (2025): January-April 2025

Section

Research Article

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