Kha M. Le , & Binh Q. Truong *

* Correspondence: Truong Quang Binh (email:

Main Article Content


By-products from pangasius fillet processing are a good source to create a new value-added product such as snack. In this study, the effects of seaweed ratio, seasoning ratio, drying and frying conditions on sensory, texture, water holding capacity and moisture of product were investigated to find the best quality of the product.

The results showed that seaweed-added products had a better texture as compared to seaweed non-added products. However, seaweed addition > 3% weakened the product's texture. The appropriate seaweed ratio was 1%. The spice ratio (0.2% salt : 0.3% sugar : 0.1% monosodium glutamate (MSG) : 0.1% chili powder) was most  favoured. The product (size 30 x 30 mm and thickness of 2 mm) was dried at 80oC in 105 min, to the final moisture of 8.17% ± 0.04. The product was fried by shortening for 20 sec at 180oC and resulted in the highest sensory quality.

Keywords: Pangasius by-products, Seaweed, Snack, Value-added products

Article Details


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