Evaluation of Amino Acid Changes and Crumb Hardness of Enriched Bread with Tench (&lt;i&gt;Tinca&lt;/i&gt;&lt;i&gt; &lt;/i&gt;&lt;i&gt;tinca&lt;/i&gt;&lt;i&gt; &lt;/i&gt;&lt;i&gt;L.&lt;/i&gt;, 1758) Flesh in Turkey

Oğur, Seda

doi:10.12691/jfnr-2-12-20

Cited by 8 publications

(13 citation statements)

References 40 publications

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“…Pasta products manufactured with wheat contain a limited amount of essential amino acids representing a potential target for the incorporation of protein sources such as fish by-products [15] which are rich in essential amino acids [8]. In agreement with our results, Shogren et al [45] and Ogur [46] reported similar pattern for total EEA and NEAA levels in soybean-fortified spaghetti and bread enriched with Tinca tinca mince, respectively. On the other hand, these authors also reported an increase on tryptophan and phenylalanine contents due to soybean and T .…”

Section: Resultssupporting

confidence: 90%

Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour

et al. 2016

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Physicochemical parameters of pasta enriched with tilapia (Oreochromis niloticus) flour were investigated. Five formulations were prepared with different concentrations of tilapia flour as partial substitute of wheat flour: pasta without tilapia flour (PTF0%), pasta with 6% (PTF6%), 12% (PTF12%), 17% (PTF17%), and 23% (PTF23%) of tilapia flour. The formulations were assessed for proximate composition, fatty acid and amino acid profile on day 1 whereas, instrumental color parameters (L*, a* and b* values), pH, water activity (aw), and lipid and protein oxidation were evaluated on days 1, 7, 14, and 21 of storage at 25°C. Fortification with tilapia flour increased (p < 0.05) protein, lipid, ash, total essential amino acids, and total polyunsaturated fatty acids contents. In addition, supplementation of pasta with tilapia flour decreased (p < 0.05) lightness and water activity while redness, yellowness, pH values, and lipid oxidation were increased (p < 0.05) in a level-dependent manner. Nevertheless, all formulations were exhibited storage stability at 25°C. In general, protein oxidation was greater (p < 0.05) in the pasta containing 12%, 17%, and 23% of tilapia flour than their counterparts, and the storage promoted an increase (p < 0.05) on the carbonyl content in all formulations. Thus, pasta with 6% of tilapia flour has the potential to be a technological alternative to food industry for the nutritional enrichment of traditional pasta with negligible negative effects on the chemical stability of the final product during 21 days at 25°C.

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Section: Resultssupporting

confidence: 90%

Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour

et al. 2016

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“…Particularly for minerals (such as calcium, phosphorus, and manganese), the main current sources are organic and inorganic salts that are obtained from chemical synthesis [8]. Consequently, the application of functional ingredients in food was previously reported, for example, n-3 fatty acids were enriched in meat products [9], dairy products were fortified in calcium [10], and baked products were enriched in amino acids [11]. Furthermore, the development of dietary supplements such as n-3 fatty capsules is also widespread [12].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Characterization of Sea Bass Processing By-Products

et al. 2020

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The consumption of functional foods and nutraceuticals is gaining more importance in modern society. The exploration of alternative sources and the utilization of by-products coming from the food industry are gaining more importance. The present study aimed to characterize the nutritional value and potential use of sea bass by-products as a source of high-added-value compounds for the development of supplements. The chemical composition (moisture, protein, fat, and ash contents) and profiles of amino acids (high-performance liquid chromatography coupled to a scanning fluorescence detector), fatty acids (gas chromatography coupled to a flame ionization detector), and minerals (inductively coupled plasma optical emission spectroscopy) were determined for sea bass fillet and its by-products (skin, guts, gills, liver, head, and fish bones). The chemical composition assays revealed that by-products were rich sources of proteins (skin; 25.27 g/100 g), fat (guts and liver; 53.12 and 37.25 g/100 g, respectively), and minerals (gills, head, and fish bones; 5.81, 10.11, and 7.51 g/100 g, respectively). Regarding the amino-acid profile, the skin and liver were the main sources of essential amino acids with an essential amino-acid index of 208.22 and 208.07, respectively. In the case of the fatty-acid profile, all by-products displayed high amounts of unsaturated fatty acids, particularly monounsaturated (from 43.46 to 49.33 g/100 g fatty acids) and omega-3 fatty acids (in the range 10.85–14.10 g/100 g fatty acids). Finally, the evaluation of mineral profile indicated high contents of calcium and phosphorus in gills (1382.62 and 742.60 mg/100 g, respectively), head (2507.15 and 1277.01 mg/100 g, respectively), and fish bone (2093.26 and 1166.36 mg/100 g, respectively). Therefore, the main sources of monounsaturated, unsaturated, and long-chain omega-3 fatty acids were guts and liver. The most relevant source of minerals, particularly calcium, phosphorus, and manganese, were head, fish bones, and gills. The most promising source of proteins and amino acids was the skin of sea bass.

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“…Wheat flour enhancement using proteinrich materials including cereal and non-cereal sources had been discussed by previous studies to increase its protein content, to improve the essential amino acid balance in the products, add more functional nutritional value of the resultant baked products, and to prevent worldwide protein-energy malnutrition. Consumer acceptability of the new developed products is an important issue of its success (Amir et al, 2013, Ogur, 2014.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Sweet Lupin Seeds Flour Addition on Pan Bread Qualities

Abdel-Samie

Abdulla

2016

Journal of Food and Dairy Sciences

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In this study, the addition of Sweet lupin seeds flour (SLSF) in different levels (5, 10 and 15%) to wheat flour (WF) was evaluated. Dough mixing properties, bread physical characteristics and sensory properties were investigated. Increasing SLSF level in the SLSF-WF composites led to an increased water absorption, dough development time, C4 and setback torque, while it decreased flour moisture, dough stability, C2, C3 and C5 when analyzed by Mixolab. The SLSF-WF composites produced darker bread, lower specific volume, and harder crumb. Higher antioxidant activities, higher protein and minerals contents were scored by pan bread containing SLSF. Bread samples enhanced with SLSF (5, 10 and 15%) were accepted by panelists for their aroma, crust and crumb color, texture, taste and overall-acceptability. The best acceptability of bread was obtained by addition of 5% SLSF even compared to control wheat bread.

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Evaluation of Amino Acid Changes and Crumb Hardness of Enriched Bread with Tench (<i>Tinca</i><i> </i><i>tinca</i><i> </i><i>L.</i>, 1758) Flesh in Turkey

Cited by 8 publications

References 40 publications

Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour

Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour

Nutritional Characterization of Sea Bass Processing By-Products

Evaluation of Sweet Lupin Seeds Flour Addition on Pan Bread Qualities

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