Vol. 7, Issue 4 (2019)
Cost economics of fish patties incorporated with pomegranate and sapodilla peel extracts
Author(s): Asman Singh Gurjar, Anurag Pandey, Ashish Saini, Priyanka Meena, Ravi Raman, Shrawan Kumar Meel and Vilshan Kumar Chauhan
Abstract: The present study was intended to standardize processing protocol of fish patties with the incorporation of olive oil and rice flour with different antioxidants and to evaluate cost of production of final developed product. Three treatments were prepared with the incorporation of pomegranate peel extract (T1), sapodilla peel extract (T2) and their 1:1 combination (T3) in products by replacing of meat (1%) from formulation to evaluate economics of fish patties. All treatment and control group were dry heat cooked for 40 min to make the product. In the cost economics, cost of formulation was found highest for group T1. The break-even point was estimated as Rs. 6,93,718.08 for control while Rs. 7,50,323.24, Rs. 7,27,429.08 and Rs. 7,38,731.30 for T1, T2 and T3 respectively. The cost benefit ratio was found highest for control and lowest for T1. The estimated details of economics of the developed product concluded that a viable enterprises can be established by keeping rate Rs. 243 for control and Rs. 257, Rs. 248, Rs. 255 for pomegranate peel, sapodilla peel and their 1:1 combination incorporated products respectively.
Pages: 1222-1226 | 292 Views 31 Downloads
download (6437KB)
How to cite this article:
Asman Singh Gurjar, Anurag Pandey, Ashish Saini, Priyanka Meena, Ravi Raman, Shrawan Kumar Meel, Vilshan Kumar Chauhan. Cost economics of fish patties incorporated with pomegranate and sapodilla peel extracts. Int J Chem Stud 2019;7(4):1222-1226.
