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Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production

Year 2020, Volume: 18 Issue: 2, 116 - 124, 27.06.2020
https://doi.org/10.24323/akademik-gida.758807

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.

References

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Tuzlu Bisküvi Üretiminde Kurutulmuş Alabalık Eti Tozu Kullanımı

Year 2020, Volume: 18 Issue: 2, 116 - 124, 27.06.2020
https://doi.org/10.24323/akademik-gida.758807

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.

References

  • [1] Gülyavuz, H., Ünlüsayın, M. (1999). Su Ürünleri İşleme Teknolojisi. Şahin Matbaası, Ankara, 366s, ISBN 975-96897-0-7
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  • [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.
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  • [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.
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  • [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.
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  • [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
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  • [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.
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  • [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.
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There are 51 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Papers
Authors

Nazlı Savlak This is me 0000-0002-5139-4105

Publication Date June 27, 2020
Submission Date August 22, 2019
Published in Issue Year 2020 Volume: 18 Issue: 2

Cite

APA Savlak, N. (2020). Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production. Akademik Gıda, 18(2), 116-124. https://doi.org/10.24323/akademik-gida.758807
AMA Savlak N. Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production. Akademik Gıda. June 2020;18(2):116-124. doi:10.24323/akademik-gida.758807
Chicago Savlak, Nazlı. “Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production”. Akademik Gıda 18, no. 2 (June 2020): 116-24. https://doi.org/10.24323/akademik-gida.758807.
EndNote Savlak N (June 1, 2020) Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production. Akademik Gıda 18 2 116–124.
IEEE N. Savlak, “Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production”, Akademik Gıda, vol. 18, no. 2, pp. 116–124, 2020, doi: 10.24323/akademik-gida.758807.
ISNAD Savlak, Nazlı. “Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production”. Akademik Gıda 18/2 (June 2020), 116-124. https://doi.org/10.24323/akademik-gida.758807.
JAMA Savlak N. Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production. Akademik Gıda. 2020;18:116–124.
MLA Savlak, Nazlı. “Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production”. Akademik Gıda, vol. 18, no. 2, 2020, pp. 116-24, doi:10.24323/akademik-gida.758807.
Vancouver Savlak N. Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production. Akademik Gıda. 2020;18(2):116-24.

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