Ecology, Environment and Conservation Paper

STANDERDIZATION OF DIFFERENT TYPES AND LEVELS OF VEGETABLES IN FISH KAMABOKO

A.B. Fernandes, V.R. Joshi, A.U. Pagarkar and S. Metar

Abstract

Fish kamaboko was prepared by using the standardized procedure and ingredients but by incorporating different fine pastes of prepared vegetable dishes at different levels viz, carrot, cluster bean, French bean, cauliflower and cabbage, vegetable dishes at different levels i.e. 10, 20,30 and 40 % levels and subjected to organoleptic evaluation. Kamaboko prepared with 30% carrot vegetable dish had highest scores for all the attributes as compared to those with other levels. Similarly a level of 30% for cluster bean and French bean vegetable dishes was found to be superior to other levels. Cabbage and cauliflower vegetable dishes were found to be unacceptable at all the levels tried. Among the different vegetables, carrot vegetable was found to be superior to other vegetables.