Characteristics and nutritional value of biscuits fortified with debittered salmon ( Salmo salar) frame hydrolysate

• Published in: International Journal of Food Science & Technology
• Main Authors: Singh, Avtar, Benjakul, Soottawat, Huda, Nurul
• Other Authors: Prince of Songkla University
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2020
• Subjects: Salmo salar
• Online Access: http://dx.doi.org/10.1111/ijfs.14688; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fijfs.14688; https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14688; https://onlinelibrary.wiley.com/doi/full-xml/10.1111/ijfs.14688

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.