STANDARDISATION OF RECEIPE FOR FISH BALL IN CURRY PRODUCTBalange, A.K. Joshi, V.R. Gangan, S.S. and Pagarkar A.U.
Different levels of tomato i.e. I 0, 20, 30, 50 and 60% of onion (fixed quantity) were added to curry paste for the preparation of curry. Different levels of green chilly, coriander, garlic and ginger (GCGG) spice mixture i.e. I, 2, 3, 4 and 5% of curry paste for the purpose of curry preparation. Another experiment was carried to find out the suitability of different levels of water i.e. I 0 to 60% of curry paste of preparation of curry. It was noticed that curry prepared with tomato at a level of 20% of onion was found to suitable organoleptically and pH of curry paste was found to be 5.36. A level of 3% of GCGG spice mixture improved the taste of curry. Fish balls prepared with concentrated curry paste with oil at level of 0.5% of curry paste was found to be suitable curry paste with oil at level of 0.5% of curry paste was found to be suitable organoleptically. Curry prepared by adding oil at the rate of 3% of curry paste had scored high values for all attributes as compared to other levels. Curry prepared by diluting curry paste with water at the rate of 20% of curry paste had been adjudged the best as compared to the other water levels.
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