Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production

Abstract

Malnutrition in children is a current global concern. Biscuit, prepared with a variety of cereals, is a delicious snack for children; however, its protein content may be low. Therefore, developing healthier biscuits with an increased protein content is of great interest to biscuit manufacturers. In this study, dried (Rainbow) trout flesh powder was utilized as a protein source in biscuit formulation. Salty biscuits were prepared by the substitution of wheat flour with dried trout flesh powder at a level of 0, 5, 10 and 15% and evaluated in terms of their physical, chemical and sensory properties. Biscuit weight and thickness decreased, spread ratio increased with dried trout flesh powder substitution. Spread ratio ranged between 14.20 and 14.58% in dried trout flesh powder substituted biscuits whereas it was 13.03% in control biscuit. Ash and protein content of the biscuits increased in the range of 11.46–25.69% and 28.05–84.58%, respectively. Carbohydrate content of biscuits decreased up to 12.86% by 15% dried trout flesh powder substitution. Salty biscuits with increased protein (8.72–12.57%) and ash content (3.21–3.62%), as well as decreased carbohydrates (62.90–68.90%) in comparison to control biscuit (6.81, 2.88 and 72.19%, respectively) were maintained. Breaking strength also decreased in 10 and 15% dried trout flesh powder substituted biscuits. Sensorial analysis showed that 10 and 15% dried trout flesh powder substituted biscuits were more appreciated by the panelists. In conclusion, the incorporation of 10 and 15% dried trout flesh powder into biscuit formulation could provide salty biscuits with increased protein content, improved textural properties, acceptable sensory attributes and could contribute to solving problems of post harvest fish losses as well as children’s malnutrition.