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

The present work was designed to formulate and evaluate topical formulation for its antioxidant properties using various fruit seed oils reported for their antioxidant effect. Products containing natural antioxidants are used for combating the deleterious effects of ultraviolet radiations thus producing photo protective effect and have the ability to heal and repair the skin giving a smooth texture and glow to the facial skin. Pomegranate seed oil (PSO), Carrot seed oil (CSO) and almond oil are widely known for its benefits in prevention of disease due to the bioactive constituents it contains such as polyphenols, flavonoids, polyunsaturated fatty acids. These seed oils are reported for their antioxidant properties, sun protecting, anti-aging and skin rejuvenating properties. In the present work these seed oils were analyzed for their poly unsaturated fatty acid content (Linoleic acid and oleic acid) using GC-MS and HPTLC. The formulation were prepared using blend of the three oil namely PSO,CSO and almond oil (3% and 5%)with carbopol, stearic acid, cetyl alcohol as emulsifying and thickening agents. Further, in-vitro antioxidant activity was carried out by using reducing power assay and DPPH assay for the oils and formulation. The sun screening effect of the seed oils and formulation was studied by using Mansur equation. The physicochemical parameters of the formulations (F1 to F4) were studied and subjected for stability studies for three months at30 ± 2º C and 65%± 5% RH. Based on the physicochemical parameters, stability and the antioxidant activity, F4 formulation containing 10 % of seed oils can be considered as best for its use in skin care.