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Fish Protein Concentrate As A Protein Supplement In Four Baked Products
Author(s) -
Kvitka Elaine F.,
Chen TungShan
Publication year - 1982
Publication title -
home economics research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.372
H-Index - 31
eISSN - 1552-3934
pISSN - 0046-7774
DOI - 10.1177/1077727x8201100206
Subject(s) - food science , fish <actinopterygii> , high protein , nut , wheat flour , protein quality , business , chemistry , biology , fishery , engineering , structural engineering
Fish Protein Concentrate (FPC) is a stable, wholesome protein powder which can be used as a low cost food supplement. At present there is little information available to the consumer for home use of FPC. This article reports the findings of a study on the use of FPC in home baked products. Four baked products supplemented with FPC were for mulated in order to study the feasibility of using home baked products supplemented with FPC as a low cost means to improve protein nutrition. The four products were whole wheat bread, whole wheat muffins, peanut butter cookies, and date nut bars. The quality and acceptability of the baked products were evaluated by both subjective and objective methods. The results showed that home baked products can be supplemented with up to five percent FPC as a replacement for flour and result in standard quality as well as consumer acceptability. Higher amounts of supplementation with FPC are pos sible depending on the type of product.