author(s)
PD Tanna, DV Bhola, BG Chudasama and DC Fofandi

abstract
Investigations was carried out on the development of value added snack product (fish chakli) from spotted seer fish powder (Scomberomorus guttatus). The fish chakli was produced by using spotted seer fish because of its abundance and popularity at veraval fishing harbor and fish market. Here, three different flours such as rice flour, wheat flour and Bengal Gram flours were used with same ratio of edible fish powder (EFP). According to proximate analysis, physical analysis and sensory evaluation the best combination was choose. The entire fried samples were evaluated by 9 members for sensory evaluation of fish chakli. Sensory evaluation includes appearance, color, texture, odor, taste, crispiness and overall acceptability. Highest sensory score appeared in combination 2 (Wheat flour: EFP). Breaking effect was appeared in combination-1 (Rice flour: EFP) and poor texture and taste was noted in combination -3 (Bengal Gram flour: EFP).