Abstract
Journal of Food and Agriculture is a half yearly publication by the Faculty of Agriculture and Plantation Management and Faculty of Livestock fisheries and Nutrition of the Wayamba University of Sri Lanka which provides a valuable forum for scientists endeavoring in research and development aspects in agriculture, food and nutrition. Full text articles available.
Highlights
Fish and fishery products contain high quality - digestible proteins, health beneficial polyunsaturated fatty acids and other necessary nutrients such as vitamins and minerals that are needed for human nutrition (Borderıas et al, 2005; Sánchez-Alonso et al, 2007)
Preparation of Legume Flour Lentil (Lens esculenta without seed coat, chickpea (Cicerarietinum) and cowpea (Vignaunguiculata) seeds with seed coat were used for the flour preparation
The results revealed that the addition of legume flour as extender decreased the cooking loss in Tilapia nuggets
Summary
Fish and fishery products contain high quality - digestible proteins, health beneficial polyunsaturated fatty acids and other necessary nutrients such as vitamins and minerals that are needed for human nutrition (Borderıas et al, 2005; Sánchez-Alonso et al, 2007). According to Bollinger (2000), insoluble fiber has physiological advantages such as assistance on the chewing mechanism, stimulation of intestine function and influence on intestine transit period. Fish muscle does not contain dietary fiber (Borderıas et al, 2005). In preparation of fish mince based products, consideration of technological functionalities such as water holding capacity, fat binding capacity, viscosity, gelling properties, texturizing, etc., are required and, in this regard, dietary fiber plays a major role (2011), the consumption quality of processed fish products can be improved by including the right amount and type of soluble-fiber polysaccharides in the formulation taking advantage of their. Quality Improvement of Tilapia Fish Nuggets multifaceted functionality as instrumental/sensory texture modifiers. To improve functional properties of fish based mince products, addition of suitable fiber source is desired
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