Calcium Content, Physicochemical Quality and Sensorial Acceptability of Catfish Crispy Snack Fortified with Catfish Bone Powder

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Vachiraya Liaotrakoon
Wijitra Liaotrakoon
Yupin Phoondee

Abstract

The objective of this research was to study the quantity of catfish bone powder on the physical, chemical and sensory qualities of catfish crispy snack fortified with calcium from catfish bone powder as 0 (control), 10, 20 and 30%. It was found that an increase in catfish bone powder led to a decrease in hardness and moisture content, while swelling and calcium content increased. The catfish crispy snack  without catfish bone powder contained 58.50 mg of calcium/ kg of sample (dry weight) while the one with 30% of catfish bone powder had a high calcium content, up to 8,930 mg of calcium/ kg of sample (dry weight). The sample fortified with 20% catfish bone powder was rated the best by panelists (p<0.05). But, when the chemical composition of the catfish crispy snack added 20% catfish bone powder was analyzed and compared with the control, it was found that the control had higher protein, fat, fiber and carbohydrate while ash was lower. It can be concluded that catfish crispy snack with catfish bone powder supplement can reduce the amount of by-product, and provide nutritional value for consumers who like to stay healthy.

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How to Cite
Liaotrakoon ว., Liaotrakoon ว., & Phoondee ย. (2021). Calcium Content, Physicochemical Quality and Sensorial Acceptability of Catfish Crispy Snack Fortified with Catfish Bone Powder. Rajamangala University of Technology Srivijaya Research Journal, 13(3), 778–789. Retrieved from https://li01.tci-thaijo.org/index.php/rmutsvrj/article/view/243113
Section
Research Article
Author Biographies

Vachiraya Liaotrakoon , Faculty of Agricultural Technology and Agro-Industry, Rajamangala University

Department of Food Science and Technology, Faculty of Agricultural Technology and Agro-Industry, Rajamangala University of  Technology Suvarnabhumi, Phra Nakhon Si Ayutthaya, Phra Nakhon Si Ayutthaya 13000, Thailand.

Wijitra Liaotrakoon, Faculty of Agricultural Technology and Agro-Industry, Rajamangala University of Technology Suvarnabhumi

Department of Food Science and Technology, Faculty of Agricultural Technology and Agro-Industry, Rajamangala University of  Technology Suvarnabhumi, Phra Nakhon Si Ayutthaya, Phra Nakhon Si Ayutthaya 13000, Thailand.

Yupin Phoondee, Faculty of Agricultural Technology and Agro-Industry, Rajamangala University of Technology Suvarnabhumi

Department of Fisheries Science, Faculty of Agricultural Technology and Agro-Industry, Rajamangala University of Technology  Suvarnabhumi, Phra Nakhon Si Ayutthaya, Phra Nakhon Si Ayutthaya 13000, Thailand.

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