International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 2 (2017)

Nutrient analysis and sensory evaluation of fish soup powder prepared using white bait (Stolephorous Spp.)


Sarah Priscilla S, Nora Vigasini

Protein and calcium deficiency are most commonly prevalent amongst all age groups. Unattended calcium deficiency may predispose one to osteopenia and osteoporosis very early in life. Protein deficiency may hinder muscle building and growth in young children. Fish bones have high calcium content. Fish is a very good source of protein, vitamin A, vitamin D and iodine. Small fishes which can be consumed with their bones are excellent sources of calcium. White bait is one such fish of the Anchoviella species, which can be consumed with bones. Value added products can therefore be developed utilizing this fish during seasons of surplus, in order to avoid wastage and also to fully tap their highly bioavailable calcium and protein sources at relatively low costs. In this study, fish soup powder was prepared incorporating white bait with bones in three different proportions of fish to starch and were subjected to nutrient analysis and sensory evaluation.
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