Bakare Adegoke H, Adeola Abiodun A, Otesile Ibijoke, Obadina Adewale O, Afolabi Wasiu A, Adegunwa Mojisola O, Akerele Rachael A, Bamgbose Olaoluwa O, Alamu Emmanuel O
Department of Hospitality and Tourism Federal University of Agriculture Abeokuta Nigeria.
Institute of Food Security Environment Resources and Agricultural Research Federal University of Agriculture Abeokuta Nigeria.
Food Sci Nutr. 2020 Sep 30;8(11):6226-6246. doi: 10.1002/fsn3.1919. eCollection 2020 Nov.
This study aimed to develop biscuits with improved nutritional contents using edible fish meal from catfish as the source of macro- and micronutrient enrichment while trying to reduce the input of wheat flour in biscuit-making process. The biscuit was produced using edible fish meal (EFM: 0%-40%) from catfish, improved quality breadfruit (IQBF: 0%-60%), and wheat flours (WF: 0%-40%). Macro (crude protein, fat, fiber, ash, and carbohydrate)- and micro (calcium, magnesium, potassium, phosphorus, sodium, and iron)-nutrient contents of the biscuit were determined. The color (lightness-, redness-, and yellowness-*), texture (hardness, springiness, and adhesiveness), and sensory (taste, texture, and overall acceptability) attributes of the biscuits were assessed using standard methods. Model characteristics of the responses were profiled, and numerical optimization technique was used to predict combination/blends that produce biscuits with desired nutritional contents. Moisture, crude protein, fat, fiber, and ash values were in the range of 3.50%-5.57%, 3.06%-15.52%, 13.62%-26.00%, 0.31%-1.40%, and 1.98%-5.32%, respectively. The iron, calcium, and phosphorus contents of the biscuit ranged from 103.85 to 201.30 mg/100 g, 100 to 754 mg/100 g, and 8 mg/100 g to 304 mg/100 g, respectively. Interaction between the models for WF and EFM was significant and this significantly affected the * (36.37-51.90) and adhesiveness (0.01-0.29) values for color and texture, respectively. Similar observations were also noticed for most of the nutrients. The quadratic models selected for the nutrients were all significant ( < .05) and the adjusted ranged from 0.61 to 0.84 and 0.59 to 0.97 for the macro- and micronutrients, respectively. In conclusion, a biscuit from IQBF, WF, and EFM of 61.33, 0.07, and 38.60 with protein, fat, ash, iron, and calcium contents of 10.41%, 17.59%, 2.05%, 120.52 mg/100 g, and 500.00 mg/100 g, respectively, was produced.
本研究旨在利用鲶鱼可食用鱼粉作为大量营养素和微量营养素富集来源，开发营养成分得到改善的饼干，同时尝试在饼干制作过程中减少小麦粉的用量。该饼干是使用鲶鱼的可食用鱼粉（EFM：0%-40%）、改良品质的面包果（IQBF：0%-60%）和小麦粉（WF：0%-40%）制作而成。测定了饼干的大量营养素（粗蛋白、脂肪、纤维、灰分和碳水化合物）和微量营养素（钙、镁、钾、磷、钠和铁）含量。使用标准方法评估了饼干的颜色（亮度*、红色度和黄色度）、质地（硬度、弹性和黏附性）和感官属性（味道、质地和总体可接受性）。对响应的模型特征进行了剖析，并使用数值优化技术预测能生产出具有所需营养成分饼干的组合/配方。水分、粗蛋白、脂肪、纤维和灰分的值分别在3.50%-5.57%、3.06%-15.52%、13.62%-26.00%、0.31%-1.40%和1.98%-5.32%的范围内。饼干中铁、钙和磷的含量分别在103.85至201.30毫克/100克、100至754毫克/100克和8毫克/100克至304毫克/100克之间。WF和EFM模型之间的相互作用显著，这分别显著影响了颜色的*值（36.37-51.90）和质地的黏附性值（0.01-0.29）。大多数营养素也有类似的观察结果。为营养素选择的二次模型均具有显著性（<0.05），大量营养素和微量营养素的调整决定系数分别在0.61至0.84和0.59至0.97的范围内。总之，生产出了一种由IQBF、WF和EFM分别为61.33、0.07和38.60制成的饼干，其蛋白质、脂肪、灰分、铁和钙的含量分别为10.41%、17.59%、2.05%、120.52毫克/100克和500.00毫克/100克。
