Utilization of [saurida undosquamis] fish in some food products

ABSTRACT

The defatted fish flour [dff] of the macaroni fish [Saurida undosquamis] was used as a substitute with wheat flour in the cracker and in fish balls which was prepared using different formulas. Increasing the ratio of dff added to crackers caused a significant increase in .texture and flavor scores. Fish ball containing the highest ratio of dff [400 gm/640 gm of basic formula] was the most preferable one. Crude protein and mineral content were the highest for the cracksr containing 30% dff ccaipared with the control one. However the fat content was affected slightly and carbohydrate content decreased as a result of adding dff to the cracker product. Fish ball containing the high ratio of dff had the highest crude protau and lowest carbohydrate content compared with that of the fish ball containing potato flour or rice flour