Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production

Yıl 2020, , 116 - 124, 27.06.2020

Nazlı Savlak

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

Cited By: 1

Öz

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.

Anahtar Kelimeler

Trout, Flesh powder, Enrichment, Biscuit, Sensory properties

Tuzlu Bisküvi Üretiminde Kurutulmuş Alabalık Eti Tozu Kullanımı

Öz

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.

Anahtar Kelimeler

Alabalık, Et tozu, Zenginleştirme, Bisküvi, Duyusal özellikler

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