Development of Fish Cracker from Indian Major Carp, Labeo catla

Background: The popularity of snack foods among children and younger has attracted the attention food processor for finding out new avenues earning profit. Therefore, aim this research was to develop crackers from freshwater fish, catla if found successful, become a part industry on large scale. Methods: Fresh Labeo were procured local market, available at Nagpur city, Maharashtra. mince prepared using meat mincer. corn flour seasonings purchased market. 60:40 ratio fish used making crackers. minced meat, flour, salt mixed form smooth dough. Dough placed in boiling water 100°C, boiled 15 minutes cool down 15-20 minutes. cut into 2-3 mm thick slices, sun dried 2 days fried edible oil 180-200°C 30 seconds. Result: results indicate that crispy, golden brown colored developed with excellent nutritional quality. rated as ‘liked more’ panelists. This may replace wafers plant origin near future meet ever-increasing demand nutritious people.