Abstract
The objective of this study was to investigate the possibility of using Nile tilapia (Tilapia nilotica) fish bone for production of nutritionally improved fish crackers with respect to calcium content. In this study, fish bone powder was incorporated in different levels (0%, 15%, 20%, and 25%) to replace tapioca flour in the snack cracker formula. Physico-chemical characteristics and sensory quality of the developed crackers were examined and compared with control crackers. The crackers with fish bones were found significantly softer, denser, brighter, redder, yellower and less consumer accepted than the control samples (p < 0.05). The incorporation of fish bone increased protein, ash, and calcium contents while decreased fat and carbohydrate contents. Fish crackers with 15% fish bones obtained more consumer acceptance than the cracker with 20% and 25% fish bones. The results suggest that Nile tilapia fish bones could be used to improve nutritional values of fish crackers with a moderate consumer satisfaction.
Published Version
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