The present study was undertaken to analyze the effect of incorporation of different combinations of corn flour (Zea mays) and peanut flour (Arachis hypogea) on quality characteristics of low sodium fish (Pangasius pangasius) balls. Replacement of 50% sodium chloride by 40% KCl, 30% citric acid and 30% sucrose was optimum for preparation of low sodium fish balls. Three different levels of corn flour with peanut flour viz. 25:75, 50:50 and 75:25 were incorporated for preparation of low sodium fish balls and were compared with fish balls prepared by incorporating 10% refined wheat flour (control). On the basis of physico-chemical and sensory evaluation, emulsion stability, cooking yield and overall acceptability were significantly (p<0.05) found to be higher with incorporation @75% corn flour and 25% peanut flour for preparation of low sodium fish balls. The FFA, TBA and all microbiological profile were found to be significantly (p<0.05) increasing with increase in days of storage. The pH, cooking yield, FFA, TBA, total plate count, pychrotropic count, yeast and mould count, overall acceptability were found to be 5.74 ±0.14, 87.06 ± 0.43, 0.36 ± 0.01, 0.72 ± 0.19, 4.43 ± 0.12,3.74 ± 0.2 ,2.60 ± 0.2 ,7.09±0.09 respectively on 21st day of refrigeration storage. The prepared designer low sodium fish balls were found to be fit for human consumption till 21st day of refrigeration storage (4±1°C).
Arachis hypogea, Low sodium fish balls, Quality attributes, Storage quality, Zea mays
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