TY - JOUR
T1 - Whole wheat cracker fortified with biocalcium and protein hydrolysate powders from salmon frame
T2 - Characteristics and nutritional value
AU - Idowu, Anthony Temitope
AU - Benjakul, Soottawat
AU - Sinthusamran, Sittichoke
AU - Pongsetkul, Jaksuma
AU - Sae-Leaw, Thanasak
AU - Sookchoo, Pornsatit
N1 - Publisher Copyright:
© 2019 The Author(s) 2019. Published by Oxford University Press on behalf of Zhejiang University Press.
PY - 2019/9/9
Y1 - 2019/9/9
N2 - Objectives: This study aimed to develop whole wheat crackers fortified with biocalcium (BC) and protein hydrolysate (PH) powders from salmon frame at varying substitution levels. Materials and Methods: Whole wheat cracker fortified with BC and protein hydrolysate PH powders from salmon frame was produced. BC and PH powders or their mixtures at different ratios (3:1, 1:1, 1:3) were used to fortify the dough mix at a substitution level of 16.67% based on the whole wheat flour content. The physical, textural, sensory, and nutritional profiles of the crackers produced were examined and compared with crackers without fortification. Results: The weight, colour, textural properties, and thickness of the crackers varied with the addition of different ratios of BC and PH powders. The incorporation of BC/PH at ratio (3:1) showed no negative effect on sensory properties. The crackers thus produced possessed higher protein, fat, calcium, phosphorus, sodium, and cholesterol but lower carbohydrate, sugar, fibre, and energy value than the control crackers without fortification. The crackers contained 0.026-0.045 mg/100 g polyunsaturated fatty acid. Developed crackers had a denser structure and were less porous than the control crackers as shown in scanning electron microscopic images. In scanning electron microscopy-energy dispersive X-ray spectroscopic (SEM-EDX) analysis, the crackers fortified with BC/PH at ratio (3:1) had higher calcium and phosphorus contents and intensity than the control. Conclusions: This study demonstrated that the addition of BC and PH powders obtained from salmon frame represent a promising means of increasing the nutritive values of crackers.
AB - Objectives: This study aimed to develop whole wheat crackers fortified with biocalcium (BC) and protein hydrolysate (PH) powders from salmon frame at varying substitution levels. Materials and Methods: Whole wheat cracker fortified with BC and protein hydrolysate PH powders from salmon frame was produced. BC and PH powders or their mixtures at different ratios (3:1, 1:1, 1:3) were used to fortify the dough mix at a substitution level of 16.67% based on the whole wheat flour content. The physical, textural, sensory, and nutritional profiles of the crackers produced were examined and compared with crackers without fortification. Results: The weight, colour, textural properties, and thickness of the crackers varied with the addition of different ratios of BC and PH powders. The incorporation of BC/PH at ratio (3:1) showed no negative effect on sensory properties. The crackers thus produced possessed higher protein, fat, calcium, phosphorus, sodium, and cholesterol but lower carbohydrate, sugar, fibre, and energy value than the control crackers without fortification. The crackers contained 0.026-0.045 mg/100 g polyunsaturated fatty acid. Developed crackers had a denser structure and were less porous than the control crackers as shown in scanning electron microscopic images. In scanning electron microscopy-energy dispersive X-ray spectroscopic (SEM-EDX) analysis, the crackers fortified with BC/PH at ratio (3:1) had higher calcium and phosphorus contents and intensity than the control. Conclusions: This study demonstrated that the addition of BC and PH powders obtained from salmon frame represent a promising means of increasing the nutritive values of crackers.
KW - biocalcium
KW - fortification
KW - protein hydrolysate
KW - salmon frame
KW - whole wheat cracker
UR - http://www.scopus.com/inward/record.url?scp=85076523548&partnerID=8YFLogxK
U2 - 10.1093/fqsafe/fyz012
DO - 10.1093/fqsafe/fyz012
M3 - Article
AN - SCOPUS:85076523548
SN - 2399-1399
VL - 3
SP - 191
EP - 199
JO - Food Quality and Safety
JF - Food Quality and Safety
IS - 3
ER -