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Characteristics and nutritional value of biscuits fortified with debittered salmon ( Salmo salar ) frame hydrolysate
Author(s) -
Singh Avtar,
Benjakul Soottawat,
Huda Nurul
Publication year - 2020
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.14688
Subject(s) - hydrolysate , food science , chemistry , water content , salmo , fish <actinopterygii> , biology , hydrolysis , fishery , biochemistry , geotechnical engineering , engineering
Summary Effect of debittered salmon frame hydrolysate (DSFH) at various levels (0, 5, 10, 15, 20 and 25 g/100 g) on physicochemical, textural, sensory and nutritional properties of biscuits was investigated. The highest thickness was obtained for the sample with 25 g/100 g DSFH ( P < 0.05). There was no difference in diameter among all the biscuit samples ( P > 0.05). The samples added with DSFH had lower weight, water activity and moisture content than the control (CONT, without DSFH) ( P < 0.05). DSFH at 15 g/100 g showed no detrimental effect on sensory properties of resulting biscuits (DSFH‐15). The DSFH‐15 biscuit showed reduction in cutting force and fracturability. Scanning electron microscopic and cross‐sectional images showed that DSFH‐15 biscuit had more porous structure, compared to the CONT. The biscuits fortified with 15 g/100 g DSFH had higher protein but had lower energy value, fat and carbohydrate content than the CONT.