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The effects of fish meat and fish bone addition on nutritional value, texture and microstructure of optimised fried snacks
Author(s) -
Nawaz Asad,
Xiong Zhouyi,
Xiong Hanguo,
Chen Lei,
Wang Pengkai,
Ahmad Ishtiaq,
Hu Chun,
Irshad Sana,
Ali Shinawar Waseem
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13974
Subject(s) - food science , microstructure , fish <actinopterygii> , chemistry , texture (cosmology) , response surface methodology , scanning electron microscope , fish bone , water holding capacity , dried fish , materials science , biology , composite material , chromatography , crystallography , fishery , artificial intelligence , computer science , image (mathematics)
Summary The aim of present study was to prepare the micro size fish bone dispersion (F.B) by a novel method and fortified in snacks based on wheat flour (W.F) with fish meat (F.M) addition. A formulation blend of W.F 10–50 g, potato powder (P.P) 0–40 g, F.M 0–30 g and F.B 0–20 g was used to investigate different responses using response surface methodology ( RSM ). The results revealed that F.M significantly ( P < 0.05) influenced on protein content and inverse relation with water holding capacity ( WHC ) and hardness. Whereas, F.B increased hardness, ash and calcium contents but decreased WHC , expansion and colour parameters. Furthermore, scanning electron microscopy ( SEM ) confirmed the effect of independent variables on morphology of the product. Optimised formulation (w/w) was W.F 35.71%, P.P 28.57%, F.M 21.42% and F.B 14.28% with 37% bioavailable calcium, improved texture and nutritional value.