Production of Biscuit from Chinese Sturgeon Fish Fillet Powder (Acipeneser sinensis): A Snack Food for Children

Abstract

ABSTRACTMalnutrition in children is a current global burden. A common snack for children is biscuits prepared from cereals. However, these types of biscuits have low protein content. Therefore, producing healthier biscuits enriched with essential amino acids (EAAs) and other micronutrients is of great interest to researchers and manufacturers. In this study, biscuits produced from low gluten wheat flour fortified with sturgeon fillet powder (SFP) in various mixing ratios (100:0, 95:5, 93:7, and 90:10, respectively) were investigated. The results revealed that the nutritional and proximate composition of biscuits were significantly (P ≤ 0.05) improved: moisture (6.77 ± 0.06–7.65 ± 0.06), protein (13.23 ± 0.35–17.12 ± 0.02), fat (15.57 ± 0.18–15.85 ± 0.25), ash (0.84 ± 0.07–0.92 ± 0.06), spread ratio (14.0 ± 0.92–14.33 ± 0.21), and hardness (2,057.90 ± 28.33–3,089.02 ± 51.53). Total amino acids were 6.91, 9.34, 10.32, and 10.58; and EAAs were 2.43, 3.97, 4.48, and 4.22 g/100 g for 0%, 5%, 7%, and 10% SFP, respectively. Leucine was the major amino acid with 5% and 10% SFP, while methionine was the major amino acid with 7% SFP. Fungal counts were not observed, and quality indices were below the maximum acceptable limits in the products. Biscuits supplemented with 7% SFP showed the highest sensory evaluation score. Overall, the inclusion of 7% SFP could produce protein enriched cereal-based fortified biscuits with acceptable sensory and quality attributes and ultimately could insure effective fish utilization and solve malnutrition problems.