Abstract
ABSTRACTThe physicochemical stability of six bread formulations with different tilapia flour (BTF) levels (0%, 2.5%, 5%, 10%, 15%, and 20%) in substitution to wheat flour was investigated regarding moisture content, water activity (aw), pH, instrumental color parameters, texture profile, lipid and protein oxidation on days 0, 2, 4, 6 and 8 at 25°C. BTF10%, BTF15%, and BTF20% displayed lower (P < 0.05) moisture, aw, lightness index, cohesiveness, springiness and resilience, and higher (P < 0.05) pH, redness index, yellowness index, hardness, chewiness, lipid and protein oxidation compared to BTF0%, BTF2.5%, and BTF5%. Nevertheless, pH drops, lipid and protein oxidation were less pronounced (P < 0.05) for BTF10%, BTF15%, and BTF20% during storage. Although quality loss has been observed in breads containing ≥ 10% TF, bread at 5% TF did not display altered traditional wheat bread physicochemical characteristics and may be an attractive alternative for the health food market.
Highlights
The nutritional enhancement of food products has attracted attention due to increased interest for healthier foods in recent years (Shandilya & Sharma, 2017)
Bread is constituted of flour, water, and yeast, poor in protein and rich in carbohydrates, with a high glycemic index, which can lead to obesity and susceptibility to diabetes and biliary-tract cancer (Askari et al, 2013; Larsson, Giovannucci, & Wolk, 2016)
Tilapia-waste flour (TF) was obtained after mechanically separated meat (MSM) drying at 65°C for 12 h in a forced-air convection oven (TE-394/3, Tecnal, Piracicaba, São Paulo, Brazil) at pilot plant scale
Summary
The nutritional enhancement of food products has attracted attention due to increased interest for healthier foods in recent years (Shandilya & Sharma, 2017). Fish and fish by-products are highly nutritional foods, due to their high protein and essential fatty acid amounts (FAO, 2016; Monteiro et al, 2016). Nile tilapia (Oreochromis niloticus) has strongly contributed to the growth of the fish production chain (FAO, 2016). The fillet yield of this species is only about 30% of the live weight, resulting in high amounts of waste (Monteiro et al, 2014). The flour obtained from meat adhered to bones and skin is an inexpensive source of essential nutrients and yields about 8% of the whole-fish weight, representing a sustainable alternative for the commercial fishery industry and an interesting way for the nutritional supplementation of bakery products (FAO, 2016; Monteiro et al, 2014, 2016). A previous study, for example, demonstrated that tilapia waste flour may be added up to 12.17% without affect the overall acceptability of breads (Monteiro et al, 2018)
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