Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production

Year 2020, , 116 - 124, 27.06.2020

Nazlı Savlak

https://doi.org/10.24323/akademik-gida.758807

Cited By: 1

Abstract

Malnutrition in children is a current global concern. Biscuit, prepared with a variety of cereals, is a delicious snack for children; however, its protein content may be low. Therefore, developing healthier biscuits with an increased protein content is of great interest to biscuit manufacturers. In this study, dried (Rainbow) trout flesh powder was utilized as a protein source in biscuit formulation. Salty biscuits were prepared by the substitution of wheat flour with dried trout flesh powder at a level of 0, 5, 10 and 15% and evaluated in terms of their physical, chemical and sensory properties. Biscuit weight and thickness decreased, spread ratio increased with dried trout flesh powder substitution. Spread ratio ranged between 14.20 and 14.58% in dried trout flesh powder substituted biscuits whereas it was 13.03% in control biscuit. Ash and protein content of the biscuits increased in the range of 11.46–25.69% and 28.05–84.58%, respectively. Carbohydrate content of biscuits decreased up to 12.86% by 15% dried trout flesh powder substitution. Salty biscuits with increased protein (8.72–12.57%) and ash content (3.21–3.62%), as well as decreased carbohydrates (62.90–68.90%) in comparison to control biscuit (6.81, 2.88 and 72.19%, respectively) were maintained. Breaking strength also decreased in 10 and 15% dried trout flesh powder substituted biscuits. Sensorial analysis showed that 10 and 15% dried trout flesh powder substituted biscuits were more appreciated by the panelists. In conclusion, the incorporation of 10 and 15% dried trout flesh powder into biscuit formulation could provide salty biscuits with increased protein content, improved textural properties, acceptable sensory attributes and could contribute to solving problems of post harvest fish losses as well as children’s malnutrition.

Keywords

Trout, Flesh powder, Enrichment, Biscuit, Sensory properties

Tuzlu Bisküvi Üretiminde Kurutulmuş Alabalık Eti Tozu Kullanımı

Abstract

Çocuklarda yetersiz beslenme mevcut küresel bir sorundur. Tahıllardan hazırlanan bisküvi, çocuklar için lezzetli bir atıştırmalıktır. Bununla birlikte, protein içeriği düşüktür. Bu nedenle, artan protein içeriğine sahip daha sağlıklı bisküviler geliştirmek araştırmacılar ve üreticiler için büyük önem taşımaktadır. Bu çalışmada, kurutulmuş alabalık eti tozu bisküvi formulasyonunda protein kaynağı olarak kullanılmıştır. Tuzlu bisküviler, buğday ununun kurutulmuş alabalık eti tozu (%0, 5, 10 ve 15) ile ikame edilmesiyle hazırlanmış ve fiziksel, kimyasal ve duyusal özellikler açısından değerlendirilmiştir. Alabalık eti tozu ikamesi ile bisküvi ağırlığı ve kalınlığı azalmış, yayılma oranı artmıştır. Alabalık eti tozu ikameli bisküvilerde yayılma oranı %14.20–14.58 arasında değişirken, kontrol bisküvisinde %13.03’tür. Bisküvilerin kül ve protein içeriği sırasıyla %11.46–25.69 ve %28.05 – 84.58 aralığında artmıştır. %15 kurutulmuş alabalık eti tozu ikame edilen tuzlu bisküvilerde karbonhidrat içeriği %12.86’ya kadar azalmıştır. Alabalık eti tozu içeren bisküvilerin protein içeriği %8.72–12.57, kül içeriği %3.21–3.62, karbonhidrat içeriği %62.90–68.90 arasında değişmekte olup kontrol bisküvisine kıyasla (sırasıyla %6.81, %2.88, %72.19) kül ve protein oranı yüksek karbonhidrat oranı düşük bisküviler elde edilmiştir. %10 ve %15 alabalık eti tozu ikameli bisküvilerin kırılma mukavemeti azalmıştır. Duyusal analizler, %10 ve %15 alabalık eti tozu ikameli bisküvilerin panelistler tarafından daha fazla beğenildiğini göstermiştir. Sonuç olarak, %10 ve %15 kurutulmuş alabalık eti tozunun dahil edilmesi, artan protein, gelişen tekstürel özellikler ve kabul edilebilir duyusal özelliklere sahip tuzlu bisküviler sağlayabilir ve avlama sonrası balık kayıpları ve çocukların yetersiz beslenme problemlerinin çözülmesine katkıda bulunabilir.

Keywords

Alabalık, Et tozu, Zenginleştirme, Bisküvi, Duyusal özellikler

References

• [1] Gülyavuz, H., Ünlüsayın, M. (1999). Su Ürünleri İşleme Teknolojisi. Şahin Matbaası, Ankara, 366s, ISBN 975-96897-0-7
• [2] İzci, L., Ertan, O. (2004). Dumanlama işlemi uygulanmış kadife balığı (Tinca tinca L., 1758)’nın et verimi ve besin bileşimindeki değişimler. Turkish Journal of Veterinary and Animal Sciences, 28(6), 1037-1041.
• [3] Schutz, H.G. and Judge, D.S. (1986). Changing needs and life-styles in developed countries. In: Taylor, T.G. and Jenkins, N.K. (eds.) Proceedings of the 13th International Congress of Nutrition. 18-23 August 1985. Brighton, UK, pp. 862-865.
• [4] FAO (2018). The State of World Fisheries and Aquaculture 2018 - Meeting the sustainable development goals. Rome. Licence: CC BY-NC-SA 3.0 IGO.
• [5] Regenstein, J.M., Regenstein, C.E. (1991). Introduction to fish technology, New York, Van Nostrand Reinhold. 280 pages, ISBN: 9780442005009.
• [6] Ünlüsayın, M., Kaleli, S., Gülyavuz, H. (2001). The determination of flesh productivity and protein components of some fish species after hot smoking. Journal of the Science of Food and Agriculture, 81(7), 661-664.
• [7] Oğuzhan, P., Angiş, S., Haliloğlu, H.İ., Atamanalp, M. (2006). Gökkuşağı Alabalığı (Oncorhynchus mykiss) Filetolarında Sıcak Tütsüleme Sonrası Kimyasal Kompozisyon Değişimleri. Ege Üniversitesi Su Ürünleri Dergisi, 23 (1/3), 465-466.
• [8] Chattopadhyay, A.K., Rao, B.M., and Gupta, S. (2004). A simple process for the utilization of small bony fish as edible fish powder. Fishery Technology, 41(2), 117–120.
• [9] Abraha, B., Mahmud, A., Admassu, H., Habte-Tsion, H.M., Xia, W., Yang, F. (2018). Production of biscuit from Chinese sturgeon fish fillet powder (Acipeneser sinensis): A snack food for children. Journal of Aquatic Food Product Technology, 27(10), 1048-1062.
• [10] Meral, R., Doğan, İ.S. (2009). Fonksiyonel öneme sahip doğal bileşenlerin unlu mamullerin üretiminde kullanımı. Gıda, 34(3):193-198.
• [11] Sudha M.L, Vetrimani R., Leelavathi K. (2007). Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 100(4):1365-1370.
• [12] Beğen, F. (2012). Yüksek lif içerikli bisküvi üretiminde lüpen (Lupinus albus L.) kepeği kullanımı üzerine bir araştırma, Doktora tezi, Selçuk Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, 101 s.
• [13] Goes, E.S.D.R., Souza, M.L.R.D., Michka, J.M.G., Kimura, K.S., Delbem, A.C.B., Gasparino, E. (2016). Fresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics. Food Science and Technology, 36(1), 76-82.
• [14] Monteiro, M.L.G., Marsico, E.T., Soares, M.S., Magalhães, A.O., Canto, A.C.V., Costa-Lima, B.R., Alvares, T.S., Conte, C.A. (2016). Nutritional profile and chemical stability of pasta fortified with tilapia (Oreochromis niloticus) flour. PloS one, 11(12), e0168270.
• [15] Desai, A., Brennan, M.A., Brennan, C.S. (2018). The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta. LWT-Food Science and Technology, 89, 52-57.
• [16] Özgören, E. (2019). Balık eti kullanımının makarnanın kalite özelliklerine etkisi. Doktora Tezi, Pamukkale Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, 154 s.
• [17] Cercel, F., Burluc, R. M., Alexe, P. (2016). Nutritional effects of added fish proteins in wheat flour bread. Agriculture and Agricultural Science Procedia 10, 244-249.
• [18] Goes, E.S.D.R., Souza, M.L.R.D., Campelo, D.A.V., Yoshida, G.M., Xavier, T.O., Moura, L.B.D., Monteiro, A.R.G. (2015). Extruded snacks with the addition of different fish meals. Food Science and Technology, 35(4), 683-689.
• [19] Justen A.P, Souza M.L.R.D, Monteiro A.R, Mikcha J.M, Gasparino E, Delbem Á.B, Del Vesco A.P. (2017). Preparation of extruded snacks with flavored flour obtained from the carcasses of Nile tilapia: physicochemical, sensory, and microbiological analysis. Journal of Aquatic Food Product Technology, 26(3), 258–266.
• [20] Vitorino, K.C., Chambo, A.P.S., Coradini, M.F., Matiucci, M.A., Graton Michka, J.M., Goes, E.S.D.R., Gonçalvez, A.A., Souza, M.L.R.D. (2020). Cereal bars flavored with fish protein concentrate from different species. Journal of Aquatic Food Product Technology, 29(1), 65-72.
• [21] Huda, N., Abdullah, A., Babji, A.S. (2001). Substitution of tapioca flour with surimi powder in traditional crackers (Keropok Palembang). 16th Scientific Conference Nutrition Society of Malaysia, 24-25 March 2001, Kuala Lumpur. Proceeding book 1-6 p.
• [22] Nurul, H., Boni, I., Noryati, I. (2009). The effect of different ratios of dory fish to tapioka flour on the Linear expansion, oil absorbtion, color and hardness of fish crackers. International Food Research Journal, 16 (2), 159-165.
• [23] Kaewmanee, T., Karrila, T.T., Benjakul, S. (2015). Effects of fish species on the characteristics of fish crackers, International Food Research Journal, 22(5), 2078-2087.
• [24] Ramesh, R., Shakila, R. J., Sivaraman, B., Ganesan, P., Velayutham, P. (2018). Optimization of the gelatinization conditions to improve the expansion and crispiness of fish crackers using RSM. LWT- Food Science and Technology, 89, 248-25.
• [25] Zzaman, W., Yusoffand, M.M., Yang, T.A. (2017). Preparation and properties of fish cracker from different freshwater fish species. International Food Research Journal, 24(5), 1858-1862.
• [26] Çamurdan, T. (2014). Sazan Balığı Kıymasından Balık Cipsi Üretimi ve Kalitesinin Belirlenmesi. Yüksek Lisans Tezi, Süleyman Demirel Üniversitesi, Fen Bilimleri Enstitüsü, Su Ürünleri Avlama ve İşleme Teknolojisi Anabilim Dalı. 43 s
• [27] Tümerkan, T. (2015). Farklı Formülasyonlarda Üretilen Çorba ve Makarna Soslarına Balık Eti İlavesinin Besinsel Kompozisyon Üzerine Etkisi. Yüksek Lisans Tezi, Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Su Ürünleri Avlama ve İşleme Teknolojisi Anabilim Dalı. 70 s.
• [28] Erdem, E. (2008). Tarhana Üretiminde Balık Etinin Kullanımı. Yüksek Lisans Tezi, Pamukkale Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı. 79 s.
• [29] Coradini, M.F., Souza, M.L.R., Verdi, R., Goes, E.S.D.R., Kimura, K.S., Gasparino, E. (2015). Quality evaluation of onion biscuits with aromatized fishmeal from the carcasses of the Nile tilapia. Boletim do Instituto de Pesca, 41 (especial): 719-728.
• [30] Bristone, C., Charles, A., Idakwo, P. (2017). Development of Nigerian based food like biscuit (Guliguli) from mixtures of sorghum, maize, soyanen, mmoringa leave and crayfish. International Journal of Current Research, 9(10), 59664-59671.
• [31] Mohamed, G.F., Sulieman, A.M., Soliman, N.G., Bassiuny, S.S. (2014). Fortification of biscuits with fish protein concentrate. World Journal of Dairy and Food Sciences, 9(2), 242-249.
• [32] Ibrahim, S.M. (2009). Evaluation of production and quality of salt-biscuits supplemented with fish protein concentrate. World Journal of Dairy and Food Sciences 4(1), 28-31.
• [33] AACC (1999). Baking Quality of Biscuit Flour Method 10-31.03. AACC International Approved Methods. 1999, 1-3. DOI: 10.1094/AACCIntMethod-10-31.03.
• [34] Manohar R.S., Rao P.H. (1997). Effects of water on the rheological characteristics of biscuit dough and quality of biscuits. Journal of the Science of Food and Agriculture 75, 383–390.
• [35] Krystyjan, M., Gumul, D., Ziobro, R., Sikora, M. (2015). The effect of inulin as a fat replacement on dough and biscuit properties. Journal of Food Quality, 38(5), 305-315.
• [36] Jauharah, M.A., Rosli, W.W., Robert, S.D. (2014). Physicochemical and sensorial evaluation of biscuit and muffin incorporated with young corn powder. Sains Malaysiana, 43(1), 45-52.
• [37] AACC (2000). Approved Methods of American Association of Cereal Chemists. St. Paul, MN.
• [38] AOAC (1990). Official Method Analysis of the Association of Official Analytical Chemists, 17th ed. Washington, DC.
• [39] Watts, B.M., Ylimaki, G.L., Jeffery, L.E. (1989). Basic sensory methods for food evaluation. Ottawa: The International Development Research Centre. ON, CA.
• [40] Altuğ Onoğur T., Elmacı, Y. (2011). Gıdalarda Duyusal Değerlendirme, Sidas Medya Ltd. Şti, Gülermat Matbaacılık, İzmir. ISBN: 978-9944-5660-8-7. 134 sayfa.
• [41] S.A.S. (2001). Statistical Analytical Systems, SAS Users Guide: Statistics. SAS Institute Inc.
• [42] Cronin, K., Preis, C. (2000). A statistical analysis of biscuit physical properties as affected by baking. Journal of Food Engineering, 46(4), 217–225.
• [43] Mamat, H., Hardan, M.O.A., Hill, S.E. (2010). Physicochemical properties of commercial semi-sweet biscuit. Food Chemistry 121(4), 1029-1038.
• [44] Ajila C.M., Leelavathi K., Prasada Rao U.J.S. (2008). Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science, 48(2), 319-326.
• [45] Thacker, D. (1993). Evaluation of flour for biscuit making. In: Turner, A., (Ed.), Food Technology International Europe, Sterling Publications, London, pp. 154–158.
• [46] Pedersen, L., Kaack, K., Bergsøe, M.N., Adler-Nissen, J. (2004). Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics. Journal of Cereal Science, 39(1), 37-46.
• [47] Miller R.A., Hoseney R. (1997). Factors in hard wheat flour responsible for reduced cookie spread. Cereal Chemistry, 74 (3), 330-336.
• [48] Silky, M.P.G, Tiwari, A. (2014). Development of high fibre biscuits using wheat bran. International Journal of Engineering and Innovative Technology, 4(6), 90-94.
• [49] Baumgartner B, Özkaya B, Saka I, Özkaya H. (2018). Functional and physical properties of cookies enriched with dephytinized oat bran. Journal of Cereal Science, 80, 24-30.
• [50] Vijerathna M.P.G., Wijesekara I., Perera R., Maralanda S.M.T.A, Jayasinghe M., Wickramasinghe I. (2019). Physico-chemical characterization of cookies supplemented with sugarcane bagasse fibres. Vidyodaya Journal of Science, 22(1), 29-39.
• [51] Gaines C.S., Kassuba A., Finney P.L., Donelson J.R. (1992). Instrumental measurement of cookie hardness. II. Application to product quality variables. Cereal Chemistry, 69 (2),120-125.