Utilization of Nile Tilapia (Oreochromis niloticus) in development of fish based Thai snacks
Date
2016
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Universiti Putra Malaysia
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Utilization of Nile Tilapia (Oreochromis niloticus) in development of fish based Thai snacks
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Abstract
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. � All Rights Reserved.
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International Food Research Journal