Development of fish cracker by addition of flaxseed (Linum usitatissimum) as an alternative of healthy snacks

In this thesis, the best formulation of fish crackers as an alternative to healthy snacks rich in protein and omega-3 has been developed. The research was divided into 2 stages. In stage 1, the amount of fish protein concentrate (FPC) suitable for the crackers and the cooking temperature were determined. After the appropriate amount of FPC was chosen by the panelists, a new formulation of the cracker was carried out in stage 2. In this stage, various amounts of flaxseed oil were also added into formulations. Two different packaging namely atmospheric packaging and vacuum packaging were applied during storage and its effect to the crackers was examined. Product formulations consisted of three main groups namely 0%, 50% and 100% according to flaxseed oil content. Each group then packed in vacuum and atmospheric conditioned and stored for 4 weeks. Analysis includes chemical, psysical and sensory test, performed two times during storage. Fatty acid profile analysis was performed once in the end of study. The results showed that 100 grams of flaxseed oil-added crackers contain at least 15% protein and 21% to 36% omega-3 (82 and 138 times higher than that of the control group). In sensory tests, on a 9-point scale, the product scored between 7 and 8 ('like moderately' and 'like very much'). The experimental group crackers (packed both in vacuum and atmospheric conditioned) showed very good quality even after being stored at room temperature for 30 days.