Affiliation:
1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai
2. School of Animal Technology and Innovation, Institute of Agricultural Science, Suranaree University of Technology, Nakhon Ratchasima
3. Department of Material Product Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
Abstract
Abstract
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.
Funder
Higher Education Research Promotion and Thailand’s Education Hub
Publisher
Oxford University Press (OUP)
Cited by
19 articles.
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