: Roberta D. Lauzon1, Obdulia G. Camooying2 and Naomi G. Petronio2
Three levels (1, 5 and 10%) of fishbone powder and (25, 37.5 and 50%) squash paste were used in the production of vege-fish noodle. Expansion ratio, bulk density, oil absorption, and percent yield were determined. Sensory attributes were evaluated employing Quality Scoring in combination with the 9-Point Hedonic scale. Proximate composition of the most acceptable formulation was analyzed. Consumer evaluation of the recommended formulation was assessed and the cost of production was determined.
Levels of fish-bone powder and squash paste have no significant effect on the physical qualities of noodles except percent yield. Sensory attributes of vege-fish noodles were significantly influenced by the incorporation of fish bone powder and squash paste except taste of the product. General acceptability is significantly higher in treatment with highest level of both fish bone powder and squash paste.
The proximate composition of vege-fish noodle is higher than its commercial counterpart except ash. The calcium content of the product is 1,918.08 mg/kg. The vege-fish noodle is acceptable among 70.80% of the consumers. The cost of production is lower with the break-even price of P28.70/350 grams.
Keywords: fish bone powder, squash paste, vege-fish noodle