Research Biotica | Volume 8 Issue 1 | Pages: 21-26 | Doi : 10.54083/ResBio/8.1.2026/21-26

Research Article

OPEN ACCESS | Published on : 13-Mar-2026

Development and Characterization of a Novel Fish Skin-based Papad

Surashree Sarkar
• Dept. of Fish Processing Technology and Engineering, College of Fisheries, CAU (Imphal), Lembucherra, Tripura (799 210), India


• Bahni Dhar
• Dept. of Fish Processing Technology and Engineering, College of Fisheries, CAU (Imphal), Lembucherra, Tripura (799 210), India

Sikan Shubhankar Nayak
• Dept. of Fish Processing Technology and Engineering, College of Fisheries, CAU (Imphal), Lembucherra, Tripura (799 210), India

Abstract

Sustainable foods are in increasing demand by a large section of population which needs creative ways to use fish parts that often go as waste. The present study involved developing a healthy snack (fish papad) by using fish skin, something usually discarded during processing. Further, study on the quality characteristics was done to evaluate the consumers liking and acceptability towards the product. Fresh Rohu fish (Labeo rohita) skin was taken, cleaned and soaked in a 20% salt solution. The skin was dried under the sun and the dried skin was ground into powder. Then 5% of this powder was mixed with wheat flour, spices and herbs to make a mixture. The mixture was shaped as round (papad shape), steamed, dried and finally fried in oil. Standard method was used to analyze the final product for its nutritional make-up, color, texture, microbial quality, oil absorption and sensory traits. The fish skin papad contained a high protein content (19.85%) and minerals (7.46%), with moderate fat (19.37%) and low oil absorption (11.92%). It stayed crisp, had a very low microbial count (1.512 log CFU g^-1) and scored high on overall acceptability (8.04 out of 9 on a hedonic scale). Overall, the findings of the study revealed the potential of fish skin in value addition to tasty, nutritious snack that would serve as a healthy one. This offers a sustainable way to manage fishery waste while adding value by converting the waste into edible products for health-conscious consumers.

How to Cite

Sarkar, S., Dhar, B., Nayak, S.S., 2026. Development and characterization of a novel fish skin-based papad. Research Biotica 8(1), 21-26. DOI: 10.54083/ResBio/8.1.2026/21-26.

Keywords

Consumer acceptability, Fish skin papad, Nutritional composition, Sustainable food, Waste valorization

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