Effect of Rice and Fish on Its Extrusion Product During Storage I : Carp (Cyprinus carplo L.)

Abstract

The aim of this study is to observe the affect of additional fish meat to the crunchiness and taste of rice snack's extrusion product. A local carp (Cyprlnus carpio L.) is used as a source of fish protein, The result indicated that the size of grain and the composition between rice and fish meat influenced to the crunchiness and taste of the snack, The best result of fish ment - rice composition is J : 17,