Development of Tom Yum Flavored Crispy Chip from Striped Catfish (Pangasius hypophthalmus)

Abstract

This study aimed to develop crispy fish chips made from striped catfish with Tom Yum flavor. The puffing duration for the chips was studied using a 2,100 watt microwave, with puffing times of 11, 13 and 15 seconds respectively, found that the crispy fish chips made from striped catfish that was puffing time for 11, 13 and 15 seconds affected that the lightness (L*), moisture content, and hardness were decreased when puffing period were increase. Sensory attributes like appearance, color, odor, taste, hardness and overall acceptability were evaluated using a 9 point hedonic scale for the crispy fish chips with three different puffing time. The findings demonstrated that the 13- seconds microwave treatment received the highest score (8.46 points). Tom Yum seasoning powder was added to fish chips at 2%, 4% and 6% (w/w). The results revealed that adding 2% of the Tom Yum flavor resulted in the highest acceptability (8.14 points). The proximate of the crispy striped catfish with 2% (w/w) Tom Yum flavor was determined. The levels of moisture, protein, fat, fiber, ash and carbohydrate were 3.07%, 41.38%, 2.33%, 0.47%, 5.96% and 46.74%, respectively. Thus, the developing striped catfish chips with Tom Yum flavor has the potential to enhance the nutritional value of product.