Effect of Velvet Tamarind (Dialium cochinchinense Pierre) Residues on Properties and Structure of Mackerel Fish Crackers

Velvet tamarind residue (VTR), a secondary product of velvet tamarind (VT) juice production, is predominantly found in the southernmost provinces of Thailand. This study explored the impact of incorporating VTR at 0, 3, 6, 9, 12, and 15% on the characteristics of mackerel fish crackers. The findings demonstrated that VTR addition significantly (p ≤ 0.05) altered the fish cracker’s color parameters (L*, a*, and b*). The hardness of the crackers increased significantly (p ≤ 0.05) with higher VTR inclusion. Sensory evaluations revealed that crackers with 3% VTR scored the highest (7.86, moderately like) in panelist preference. Notably, VTR- enhanced crackers exhibited reduced total energy (550.70 vs. 486.16 kcal) and total fat (34.38 g/ 100 g vs. 22.16 g/ 100 g) compared to non-VTR fish crackers. The VTR fish crackers were also enriched with minerals – including calcium (70.39 mg/ 100 g), sodium (1180.46 mg/ 100 g), and iron (0.79 mg/ 100 g). Additionally, the cross-sectional analysis of VTR fish crackers had larger pores than non-VTR fish crackers. In summary, VTR is potentially beneficial as a novel healthy dietary supplement.