Sathishkumaran, P.Surendraraj, A.Ramasamy, D.Perasiriyan, V.TANUVAS2019-09-092019-09-092014http://krishikosh.egranth.ac.in/handle/1/5810127083TNV_TH_2014_MTM12003This research is aimed at developing a nutritious stable snack rich in omega-3 acid and to investigate the effect of extrusion on omega 3 fatty acids. A formulation containing corn flour, rice flour and gram flour was extruded using a co- rotating twin screw extruder. The formulations were optimized initially based on the sensory analysis. Due to its high susceptibility to oxidation of fish oil rich in unsaturated fatty acid, the omega 3 enrichment into the extruded product was planned through following mode at the optimized levels to overcome the harsh conditions of extrusion processing; by addition of fish oil (2%), fish oil emulsion (2%), microencapsulated fish oil powder-commercial (1.5%) and laboratory prepared (1.5%), fish mince fatty fish (5%), flax seed powder (10%), microencapsulated powder with pepper and salt surface (1.5%).en-USFood TechnologyThesis