The study was conducted to prepare fish noodles using silver carp (Hypophthalmichthys molitrix)mince with wheat flour and to assess it’s cooking quality. The silver carp muscle was first boiled for 10-12minutes and then skin and bones were separated to prepare mince. Silver carp fish mince was incorporatedwith wheat flour and other ingredients in the substitution levels of 0, 20, 25 and 30%. The noodles wereprepared using a homestead noodle maker. The noodles samples with the increasing levels of silver carpmince in the formulations had increased ash, protein, fat and calories but the moisture content and totalcarbohydrate decreased with the increase of fish mince substitution level. The noodles with 30% silver carpmince had highest level of moisture content and had higher levels of protein, fat and calories (per 100 g)compared to o,20 and 25% silver carp mince in the noodle formulation. The noodles prepared with 20%silver carp mince had the lowest level of protein, fat and calories among three levels of mince substitutions.The cooking time of noodles with silver carp mince was lower than that of control one. For control samplethe cooking time required was 3 minutes where as for the other 3 samples required cooking time was 2minutes. The prepared noodles had higher level of water absorption capacity and increased the weight of thecooked noodles with the increasing amount of silver carp mince in the noodles The result of the studyindicated that- the incorporation of fish muscle with popular snack item like noodles might contribute to thehealth benefit for the consumers.
MASS PRODUCTION OF CHLORELLA VULGARIS BEYERINK AND ITS SUITABILITY TO BE USED FOR FEEDING SILVER CARP FISH (HYPOPHTHALMICHTHYS MOLITRIX)
