Rice flour and varying amounts (1 0-35%) o f deboned minced carp were CG extruded resulting in a precooked blend that developed no detectable offodors after being stored at room temperature for up to six months. I n addition, the extrudates, along with nonextruded rice flour, were made into pakodas, a fried Indian snack food Sensory triangle test data showed that up to 25% carp could be added before a statistical difference was noted Hedonic sensory data demonstrated that consumer acceptable products re& ative to pakodus appearance, aroma, flavor, texture and overall acceptability can be made even at carp addition levels of up to 35% JournalofFood Processing and Preservation 9 (1985) 121-128. All Rights ReservedWopyright 1985 by Food

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