Production and Properties of Fish Crackers Substituted with Soybean Meal

Abstract

This study aimed to substitute mackerel with soybean meal to enhance protein and fiber contents of crisp crackers. The crackers’ formula, which is accepted by testers from four popular areas of Pattani have been studied for the sensory acceptance. The Dato formula has been selected for further study. The scores for color, odor, taste, texture and overall acceptance of the Dato formula were 6.98, 7.04, 7.38, 7.32, and 7.22, respectively. The soybean meal, a byproduct from the soymilk production, was used to replace fish meat at the level of 10, 20, 30, 40, and 50%. Experimental results showed that the acceptable formula was composed of 20% soybean meal. This formula contained 42.59, 34.08, 8.52, 6.47, 5.79, 2.39, and 0.16% of tapioca flour, mackerel, soybean meal, egg, sugar, salt and monosodium glutamate, respectively. Physical testing found that the replacement of fish meat resulted in the decrease in fresh cracker hardness. The lightness value (L*) and yellowness value (b*) with a decrease in redness (a*) value increased with increasing soybean meal content. The hardness values were 0.96 and 12.22, respectively. The moisture, protein, fat, fiber and ash contents were 45.70, 15.21, 14.28, 0.59 and 2.50%, respectively. The consumer acceptances scores of the product were 7.47, 7.75, 7.77, 7.59 and 8.02 for odor, color, taste, texture, and overall acceptance, respectively.