Production And Quality Evaluation Of Biscuit Incorporated With Fish Fillet Protein Concentrate

Abstract

This research was aimed to evaluate the physico-chemical and nutritional qualities of biscuit produced from sturgeon fillet protein concentrate (SFPC), based on gross chemical composition, effects of SFPC incorporation, and storage stability for six months. SFPC was used in production of biscuits by replacing low gluten wheat flour by 5%, 7% and 10% to ensure the quality and acceptability of the biscuit. The obtained results for biscuits fortified with SFPC revealed that the nutritional and proximate composition of biscuits were significantly (P ≤ 0.05) improved: moisture (4.75 ± 0.08-4.76 ± 0.11), protein (14.63 ± 0.12-19.52 ± 0.12), fat (16.20 ± 0.06-16.50 ± 0.17), ash (1.53 ± 0.04-1.66 ± 0.12). Total amino acids were: 6. 93, 13.15, 13.93, and 17.20; and essential amino acids: 2.43, 5.29, 5.87, and 7.48 gram/100 gram, for 0%, 5%, 7% and 10% SFPC, respectively. Leucine was the major amino acid in 5% and 7% SFP, while Leucine, Phenylalanine and lysine were the major amino acid in 10% SFPC. The obtained results also showed the produced fish biscuit and SFPC had a good physico-chemical quality. In addition that fish biscuit protein characterized with a good nutritional protein quality as it composed of all essential amino acids. Microbial and physico-chemical results revealed that the shelf life of biscuit supplemented with SFPC were more than 6 months. The obtained results also showed the supplementation of SFPC into the wheat flour mix ratio used for making biscuits at level up to 10% improved the most nutritional content, rheological properties of prepared biscuits dough batches and physical, and sensory quality characteristics of the final biscuit products. Therefore, the present results recommended that it should be directed towards the utilization of SFPC products in food products fortification, especially cereal products up to the concentration of 7-10% depending upon the fortified food product. *The values in the table are the mean of triplicates with standard deviation (±). Mean values followed by the same latter in the column are not significantly different (P ≥ 0.05)

Isolation and characterization of moringa oleifera l. Flower protein and utilization in functional food bars

“…The results of this study were in corroboration with the previous findings of Arise et al (2014). The result of present study was also in line with the previous findings of Abraha et al (2018) who observed the declining pattern of pH in biscuits prepared by fortification of fish fillet protein concentrate. The values of pH declining were similar with the diminution in pH values of energy bars samples found in the present study…”

Optimum Proportion of Indian Scad (Decapterus Russelli) Protein Concentrate in Traditional Food Cake Designated for Undernourished Children Diet

“…Several factors have been reported to affect color changes on the product surface, amino acids, ingredients, temperature, air velocity, humidity and heat transfer into the sample. (Abraha et al, 2018); this has proven for example by Lund & Ray (2017), who found that the amount of FPC and the lack of baking temperature will cause a brownish discoloration. In this research, the effect of treatments on color can be seen FIGURE 8 for those who wish a clearer observation.…”

Effect of incorporation of seaweed (Portieria hornemanii) and Tilapia fish protein concentrate on the nutritional, physical and sensory attributes of cookies

“…It was dried at 50 °C for 3.5 h till it was completely moisture free. The dried FPC was pulverised in a mixer grinder, packed in LDPE bags and stored at −20 °C for further use (Abraha et al ., 2018).…”

“…Fish protein is highly nutritious and is a good source of essential amino acids such as lysine compared to cereals and other plant‐based proteins (Mohamed et al ., 2014; Abraha et al ., 2018; Mori et al ., 2020). Fish powder is a product of fish processing and represents a cheap source of high‐quality nutrients that can be utilised in the human diet (de Oliveira et al ., 2015).…”

“…The lowest incorporation level showed the highest acceptability score (2.5% level of powdered UI and 5% fragmented UI ). Similarly, studies show that Fish Protein Concentrate (FPC) can be used as a protein supplement in cereal products (Mohamed et al ., 2014; Abraha et al ., 2018; Mori et al ., 2020). Previous studies have evaluated the nutritional and physicochemical characteristics of cookies manufactured with fish protein concentrate derived from snakehead fish, Channa striate (Ikasari et al ., 2020), tiger toothed croaker fish, Otolithes cuvieri (Mori et al ., 2021).…”