Effect of Piaractus brachypomus fish protein hydrolysate on physicochemical, sensory, and storage properties of cookies.

Aliaa, M.A. Hashem and Suresh, D. Sakhare and Tanaji, G. Kudre (2023) Effect of Piaractus brachypomus fish protein hydrolysate on physicochemical, sensory, and storage properties of cookies. Biocatalysis and Agricultural Biotechnology, 51. p. 102761.

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Abstract

The impact of different concentrations of red-bellied pacu fish meat protein hydrolysate (RPMPH) on the physicochemical, sensory, and storage properties of cookies was studied. RPMPH was prepared from red-bellied pacu fish meat by probiotic Bacillus fermentation for 48 h. RPMPH showed 87.48% protein content with DPPH scavenging activity (71.22%), ABTS scavenging activity (90.05%), ferric reducing antioxidant power (278.13 μM TE/g), and Fe2+ chelating activity (65.46%). Cookies incorporated with RPMPH displayed a higher protein content (11.76–14.40%) and in vitro protein digestibility (65.21–96.0%) compared to control (without RPMPH) cookies (P < 0.05). The total dietary fiber content of all cookies ranged from 1.74 to 2.63 g/100 g sample. The control-cookies had a higher diameter (7.0 mm) and spread ratio (8.37%) compared to cookies incorporated with RPMPH (P < 0.05). The cookies incorporated with RPMPH exhibited a slightly higher water absorption index (6.79–7.51%), water solubility index (2.74–2.88%), and hardness (41.36–49.48 N) than the control-cookies. Color of cookies, influenced by incorporation of RPMPH. Further, the cookies incorporated with RPMPH showed slightly higher moisture and water activity compared to control-cookies throughout the storage (P < 0.05). Conversely, cookies incorporated with RPMPH displayed lower free fatty acids, peroxide values, and thiobarbituric acid substances than control-cookies (P < 0.05) throughout the storage period. The cookies with 8% RPMPH exhibited a higher score for overall acceptability and presented a better amount of essential amino acids. The present study suggested that 8% RPMPH can be incorporated into the cookie formulation, enhancing the nutritional profile and storage stability.

Item Type:	Article
Uncontrolled Keywords:	Red-bellied pacu fish protein hydrolysate Antioxidant activities Cookies formulation Physico-chemical properties Storage stability
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions:	Flour Milling Bakery and Confectionary Technology Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	06 Dec 2023 10:39
Last Modified:	06 Dec 2023 10:39
URI:	http://ir.cftri.res.in/id/eprint/16773

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