تاثیر غنی‌سازی با پودر پروتئین ماهی کپور نقره‌ای (Hypophthalmichthys molitrix) بر پروفایل اسید آمینه، ترکیبات شیمیایی و خصوصیات حسی بیسکویت

نوع مقاله : مقاله پژوهشی

نویسندگان

• الهام امین‌ پور دافچاهی
• اسحق زکی پور رحیم آبادی
• هانیه رستم‌زاد
• انسیه نجات پیرسرایی

گروه شیلات، دانشکده منابع طبیعی، دانشگاه گیلان.

https://doi.org/10.22067/ifstrj.v17i5.87661

چکیده

هدف این پژوهش بررسی کیفیت تغذیه‌ای و خصوصیات حسی بیسکوئیت غنی شده با پودر پرتئین ماهی کپور نقره‌ای (H. molitrix) می‌باشد. تیمارهای تحقیق شامل: بیسکوئیت تولید شده از 100 درصد آرد گندم (100:0 نسبت آرد گندم به پودر پروتئینی ماهی) به‌عنوان تیمار شاهد، بیسکوئیت حاوی 5/2 درصد پودر پروتئینی ماهی (5/5:2/97) با عنوان تیمار 1 و بیسکوئیت حاوی 0/5 درصد پودر پروتئینی ماهی (0/0:5/95) با عنوان تیمار 2، بودند.  برای تهیه پودر پروتئین ماهی از پروسه چرخ کردن، مخلوط کردن با آب، حرارت دادن همراه با همزدن مداوم، سانتریفوژ کردن و خشک کردن انجمادی استفاده گردید. بررسی پروفایل اسید آمینه، محتوای پراکسید، TBA، ترکیبات شیمیایی و ارزیابی حسی بیسکوئیت طی 3 ماه نگهداری در دمای اتاق ارزیابی شد. در نتایج آنالیز پروفایل اسید آمینه پودر پروتئین ماهی و بیسکوئیت، 17 نوع اسیدآمینه شناسایی گردید. مجموع کل محتوای اسید آمینه موجود در پودر پروتئین ماهی 19/975 میلی‌گرم در یک گرم نمونه و مقدار کل اسیدهای آمینه ضروری و غیرضروری در تیمار شاهد 51/36 میلی‌گرم در یک گرم بود که با افزودن پودر پروتئین ماهی به بیسکوئیت جهت غنی‌سازی در سطح 5/2 و 5 درصد این مقدار به‌ترتیب به 91/50 و 37/67 میلی‌گرم در یک گرم نمونه افزایش یافت. ارزیابی شاخص‌های حسی نمونه­های بیسکوئیت اختلاف معنی‌داری را بین تیمار شاهد و تیمارهای غنی‌سازی شده با پودر پروتئین ماهی نشان نداد.

کلیدواژه‌ها

• بیسکوئیت
• غنی‌سازی
• کیفیت تغذیه‌ای
• پروفایل اسیدآمینه
• پودر پروتئین ماهی

موضوعات

• فناوری مواد غذایی

عنوان مقاله [English]

The effect of enrichment with silver carp (Hypophthalmichthys molitrix) protein powder on amino acid profile, proximate analysis and sensory characteristic of biscuit

نویسندگان [English]

• Elham Aminpour Daphchahi
• Eshagh Zakipour Rahimabadi
• Hanieh Rostamzad
• Ensieh Nejat Pirsaraii

Fisheries Department, Faculty of Natural Resources, University of Guilan, Sowmeh Sara.

چکیده [English]

Introduction: The relation between food and health has had an increasing impact on food innovation, due to the popularity of the concept of functional food. Most bakeries products can easily be enriched and fortified with proteins, vitamins and minerals to meet specific needs of the target groups of the population. Biscuits are the most popular bakery products worldwide. Biscuits are ready to eat, cheap and conventional food. Protein fortification of biscuits is of current interest, because of increasing awareness of consumers towards health. Fish protein products such as FPP are low cost animal protein with high quality, so it can be used as a protein supplement to increase nutritive value of foods. This research was aimed to evaluate the quality and sensory properties of biscuits enriched with fish protein powder (FFP).
 
Materials and methods: For this purpose, Fish protein power (FPP) of silver carp was used in production of biscuits by replacing it with wheat flour by 0 % (as control treatment), 2.5% (treatment 1) and 5% (treatment 2). Amino acid profile, PV, TBA, chemical composition and sensory analysis was done during 3 months storage at room temperature.
 
Results and discussion: Seventeen kinds of amino acids were identified in fish protein powder of silver carp. The total content of amino acids fish protein powder were 975.19 mg/100 gr. Total essential and non-essential amino acids in control treatment were 36.50 mg/100 gr, that after using fish protein powder in enrichment of biscuits at the level of 2.5 and 5% increased to 50.91 and 67.37 mg/100 gr, respectively. Evaluation of sensory characteristics of biscuits samples did not showed a significant difference between control and enriched treatments (P>0.05).

کلیدواژه‌ها [English]

• Biscuit
• Enrichment
• Nutritional quality
• Amino acid profile
• Fish protein powder

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