STUDIES ON NUTRITIONAL, STRUCTURAL, FUNCTIONAL AND STABILITY CHARACTERISTICS OF BAKERY PRODUCTS FORMULATED WITH SURIMI POWDER

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Date
2019
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Fisheries College and Research Institute, Thoothukudi, Tamil Nadu Dr. J. Jayalalithaa Fisheries University
Abstract
This research was aimed to evaluate the physico-chemical and nutritional qualities of bakery products such as biscuits, cake and bread produced from itoyori surimi in the form of freeze dried and oven dried powder, based on proximate composition, effects of surimi powder incorporation and storage stability. Freeze dried and oven dried surimi powder were used in production of bakery products by replacing 10%, 20% and 30% of maida in chocolate biscuit and chocolate cake and 5%, 10% and 15% of maida in bread to ensure the quality and acceptability of the bakery products. Based on the results obtained from sensory and nutritional evaluation of bakery products fortified with surimi powder, 10% surimi powder incorporated bakery products were organoleptically accepted and the nutritional quality of products significantly (p<0.05) improved. The proximate composition of biscuits with freeze dried surimi (FDS) and oven dried surimi (ODS) powder were estimated and the results showed that moisture, ash, fat, protein and carbohydrates contents in control biscuits and biscuit incorporated with 10% FDS powder and 10% ODS powder were 2.19 ± 0.09%, 1.26 ± 0.05%, 25.26 ± 0.23%, 6.22 ± 0.09% and 65.07 ± 0.27%, respectively, 2.38 ± 0.06%, 1.73 ± 0.06%, 24.83 ± 0.04%, 9.21 ± 0.11% and 61.85 ± 0.15%, respectively and 2.01 ± 0.08%, 1.52 ± 0.06%, 24.90 ± 0.03%, 9.00 ± 0.09% and 62.56 ± 0.08%, respectively. Mineral content and amino acid composition were also analysed. The scores for overall acceptability of control biscuit, biscuit incorporated with 10% FDS and biscuit incorporated with 10% ODS powder were 8.90 ± 0.31, 8.83 ± 0.38 and 8.83 ± 0.38, respectively. The proximate composition of bread incorporated with FDS powder and that incorporated with ODS powder were estimated and the results showed that the moisture, ash, fat, protein and carbohydrates content in control bread were 20.49 ± 0.07%, 0.30 ± 0.00%, 3.46 ± 0.02%, 8.06 ± 0.08% and 67.69 ± 0.07%, respectively, while in bread incorporated with 10% FDS powder were 20.45 ± 0.19%, 0.73 ± 0.06%, 3.62 ± 0.03%, 13.36 ± 0.04% and 61.84 ± 0.23%, respectively, and in bread incorporated with 10% ODS powder were 20.73 ± 0.16%, 0.63 ± 0.06%, 3.54 ± 0.02%, 13.21 ± 0.11% and 61.89 ± 0.28%, respectively. The scores for overall acceptability of bread incorporated with FDS powder on an average for control bread, bread incorporated with 10% FDS powder and 10% ODS powder were 8.77 ± 0.43, 8.47 ± 0.51 and 8.03 ± 0.61, respectively. The proximate composition of cake with FDS and ODS powder were estimated and the moisture, ash, fat, protein and carbohydrates contents in control cake and cake incorporated with 10% FDS powder and 10% ODS powder were 22.46 ± 0.56%, 0.37 ± 0.06%, 28.49 ± 0.10%, 6.11 ± 0.05% and 42.58 ± 0.64, respectively, 22.13 ± 0.15%, 0.80 ± 0.10%, 28.82 ± 0.16%, 8.13 ± 0.06% and 40.12 ± 0.32%, respectively and 22.53 ± 0.11%, 0.80 ± 0.10%, 28.21 ± 0.06%, 8.03 ± 0.03% and 40.44 ± 0.19%, respectively. The scores for overall acceptability of cakes incorporated with 10% FDS and ODS powder on an average for control cake, cake incorporated with 10%, FDS powder and 10% ODS powder were 8.87 ± 0.35, 8.60 ± 0.50, and 8.63 ± 0.49, respectively. Scanning electron microscopic images and FTIR spectra of control bakery products and that incorporated with surimi powder were used to analyze the structural and functional properties, respectively of bakery products. Storage stability of control bakery product and that incorporated with surimi powder were analyzed by estimating the peroxide value, thiobarbituric acid value, free fatty acid value and microbial quality during storage and all parameters were within the acceptable limits during the entire storage period. The sensory evaluation of control bakery products, bakery products incorporated with FDS powder and that incorporated with ODS powder were estimated during storage. The scores for appearance, colour, odour, taste, mouth feel, flavour, texture and overall acceptability of all the products decreased during their storage period. The obtained results also showed the supplementation of surimi powder into flour used for making bakery products at level up to 10% improved the nutritional parameters of the final bakery products. Moreover, inclusion of oven dried surimi powder in bakery products have almost similar acceptability as compared to bakery products incorporated with freeze dried surimi powder. Therefore, from the present study, it is evident that the incorporation of dried surimi in food products for fortification, especially of the bakery products up to the concentration of 10% can be recommended for commercial production.
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