Utilization of fish mince in formulation and development of pasta products

Pasta Products were developed using refined wheat flour (Triticum aestivum), semolina (Triticum durum), green gram (Pharsalus aureus Roxb), black gram (Phaseolus mungo Roxb), cheese flavor and fish mince (Katla Katla) with a lab scale extruder. Acceptability studies on the pasta products were conducted initially, and at the end of the storage period, that is, 2 months at laboratory level by panel of judges using a 5-point hedonic scale. Cooking quality and proximate principles were assessed. The results of the study showed that acceptable pasta products of good quality can be developed by extrusion cooking utilizing refined wheat flour, rice, fish mince, cheese flavour and other pulses. Among the different blends studied, the most acceptable pasta was the product made with combination of refined wheat flour + semolina + black gram dhal + cheese flavour + fish (RWF + S + Blgd +CF + F) in the ratio of 32.5:32.5:10:5:20. The results of present study indicate that fish mince can be utilized for the development of well accepted pasta products, thereby improving the nutrient content of the product developed.