2024, Vol. 7, Special Issue 9

author(s)
PM Raskatta, SD Naik, ST Sharangdhar, AS Desai, MT Sharangdhar, KS Naik, AS Sharangdhar, SR Jadhav and AM Sharangdhar

abstract
An experiment was conducted to standardize the method of development of Crab Crispy product from soft shell crab, Scylla serrata. Crab crispy was standardized with cheap and locally available ingredients. Proportions of ingredients for development of soft shell crab crispy was standardized i.e80:20 (w/w) in which ginger paste 4% (of total soft shell crab meat weight), garlic paste 4.4% (of total soft shell crab meat weight), corn flour 2.4% (of total soft shell crab meat weight, gram flour 3.6% (of total soft shell crab meat weight), green chili paste 3.6% (of total soft shell crab meat weigh)t, salt 0.80% (of total soft shell crab meat weight), turmeric powder 0.40% (of total soft shell crab meat weight) and also red chili powder 0.80% (of total soft shell crab meat weight). Organoleptic evaluation by expert panelist was conducted. After organoleptic evaluation, most of the panelist were accepted crab crispy product with headonic point 8.0.Finally, Proximate composition of product “crab crispy” was estimated and it was observed that it contain 48.27% moisture, 23.43% crude protein, 20.20% fat and 8.10% Ash.