Marine collagen peptide as a fortificant for biscuit: Effects on biscuit attributes

Kumar, Anuj; Elavarasan, K.; Hanjabam, Mandakini Devi; Binsi, P.K.; Mohan, Chander; Zynudheen, A.A.; K, Ashok Kumar

doi:10.1016/j.lwt.2019.04.052

Cited by 47 publications

(24 citation statements)

References 40 publications

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“…The occurrence of acrylamide has been linked to a safety concern due to this compound classification as possibly carcinogenic in humans [31]. As well, starch present in wheat flour might also be responsible in part for color development [32]. Our results of RPH-fortified flaky egg rolls agreed with the study confirming that the color was highly affected by polydextrose and protein-rich ingredients, accounting for a Maillard reaction progression and causing a decrease in brightness (L*) and an increase in redness (a*) [33].…”

Section: Color Analysismentioning

confidence: 99%

Effect of Rice Protein Hydrolysates as an Egg Replacement on the Physicochemical Properties of Flaky Egg Rolls

Chan

Lu²,

Lin³

et al. 2020

Foods

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Eggs are linked to some health-related problems, for example, allergy, and religious restrictions, thus the food manufacturer is challenged to find egg replacements and include the physicochemical properties of egg in food. In this study, enzymatic hydrolysis of rice protein was used to produce rice protein hydrolysates (RPHs) for use as an egg replacement in flaky egg rolls. Formulations were control (A), rice protein isolate (B), RPH15 (C), RPH30 (D), and RPH60 (E), respectively. The protein content of formula E increased from 19.69 to 22.18 g/100 g, while carbohydrate and sugar content decreased to 64.12 and 12.26 g/100 g, respectively. Overall amino acid contents significantly increased as compared with formula A. The overall acceptability for sensory evaluation was higher with formula C. The color of the sample was highly affected by the protein-rich ingredients accounting to a Maillard reaction progression and causing a decrease in brightness (L*) and increase in redness (a*). RPHs successfully maintained the functional and physiochemical properties, along with flavor and texture, of flaky egg rolls and could be an egg replacement. These high-value RPHs produced by enzymatic hydrolysis could be beneficial for various applications, particularly food and related industries.

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Section: Color Analysismentioning

confidence: 99%

Effect of Rice Protein Hydrolysates as an Egg Replacement on the Physicochemical Properties of Flaky Egg Rolls

Chan

Lu²,

Lin³

et al. 2020

Foods

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“…Peptídeos são fragmentos de baixa massa molecular obtidos a partir da clivagem de uma proteína, e são dotados de características não observadas na molécula nativa, como maior biodisponibilidade e absorção pelo organismo, o que propicia suas variadas atividades biológicas (ZAMORANO-APODACA et al, 2020;CHUN et a.l, 2017). (LI et al, 2020;FELICIAN et al, 2019;KUMAR et al, 2019).…”

Section: Peptídeos Bioativosunclassified

“…A publicação destaca ainda a vantagem do colágeno de origem aquática sobre outras fontes, como a bovina e suína, por conta de sua alta taxa de absorção pelo organismo e biodisponibilidade. O colágeno de origem aquática e seus produtos derivados (gelatina, peptídeos) podem ser empregados nos segmentos biofarmacêutico, cosmético e nutracêutico (Grand ViewSearch, 2020), com numerosos benefícios a saúde humana e animal, como propriedades antihipertensivas (inibidora de ECA), antioxidantes, cicatrizante, antienvelhecimento, entre outras (CHEN et al, 2019;HONG et al, 2019;KUMAR et al, 2019). Assim, este trabalho objetivou realizar uma mini-revisão sobre o hidrolisado a base de colágeno, focando em suas fontes aquáticas e suas principais bioatividades.…”

Section: Introductionunclassified

Hidrolizados De Colágeno, Seus Produtos E Suas Bioatividades: Uma Mini-Revisão

Costa¹,

Porto²,

Oliveira³

et al. 2020

Ciência, Tecnologia E Inovação: Do Campo À Mesa

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Resumo O colágeno é um dos mais importantes biopolímeros no mercado global de proteínas. O colágeno de origem aquática, ou seus derivados, é empregado por diversos segmentos industriais, com benefícios a saúde humana. Assim, este trabalho objetivou revisar o tópico de hidrolisados a base de colágeno, focando nos derivados e nas bioatividades nutracêuticas de subprodutos aquáticos. Devido às restrições sanitárias e socioculturais das fontes tradicionais (bovinos e suínos, principalmente, além de aves), as de origens aquáticas (peixes teleósteos, peixes cartilaginosos e invertebrados marinhos) se tornam uma alternativa viável. O processo de extração do colágeno compreende o uso de soluções salinas, ácidas e/ou enzimáticas. Com a hidrólise parcial do colágeno é possível obter a gelatina (16-150 kDa), a partir de técnicas que associam soluções ácidas e/ou alcalinas à exposição a elevadas temperaturas e atividade enzimática. Biotecnologicamente, a gelatina é empregada como emulsificante, gelificante e espumante, além de usos clínicos e farmacêuticos. Os peptídeos são fragmentos de baixo peso molecular (3-6 kDa) gerados pela hidrólise total do colágeno por um processo que envolve a desnaturação química do colágeno e o emprego de colagenases e proteases colagenolíticas. Peptídeos de colágeno apresentam diversas bioatividades e são utilizados em formulações na indústria biomédica, farmacêutica e nutracêutica.

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“…Biscuit is a popular snack due to its various tastes and flavours as well as ready-toeat nature. Biscuit and crackers were fortified with health-promoting ingredients such as shrimp oil rich in astaxanthin and polyunsaturated fatty acids (PUFAs) (Takeungwongtrakul & Benjakul, 2017), bio-calcium from tuna bone (Benjakul & Karnjanapratum, 2018), bio-calcium and protein hydrolysate powders from salmon frame (Idowu et al, 2019a), protein hydrolysates from shrimp cephalothorax (Sinthusamran et al, 2019) and marine collagen peptide from fish scale/fish skin (Kumar et al, 2019). When comparing with animal proteins, higher amount of wheat protein is required to fulfil nutritional demand for both total protein and essential amino acids, particularly lysine, threonine and tryptophan (Young & Pellett, 1985).…”

Section: Introductionmentioning

confidence: 99%

Characteristics and nutritional value of biscuits fortified with debittered salmon (Salmo salar) frame hydrolysate

Singh

Benjakul

Huda

2020

Int J of Food Sci Tech

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Effect of debittered salmon frame hydrolysate (DSFH) at various levels (0, 5, 10, 15, 20 and 25 g/100 g) on physicochemical, textural, sensory and nutritional properties of biscuits was investigated. The highest thickness was obtained for the sample with 25 g/100 g DSFH (P < 0.05). There was no difference in diameter among all the biscuit samples (P > 0.05). The samples added with DSFH had lower weight, water activity and moisture content than the control (CONT, without DSFH) (P < 0.05). DSFH at 15 g/ 100 g showed no detrimental effect on sensory properties of resulting biscuits (DSFH-15). The DSFH-15 biscuit showed reduction in cutting force and fracturability. Scanning electron microscopic and cross-sectional images showed that DSFH-15 biscuit had more porous structure, compared to the CONT. The biscuits fortified with 15 g/100 g DSFH had higher protein but had lower energy value, fat and carbohydrate content than the CONT.

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Marine collagen peptide as a fortificant for biscuit: Effects on biscuit attributes

Cited by 47 publications

References 40 publications

Effect of Rice Protein Hydrolysates as an Egg Replacement on the Physicochemical Properties of Flaky Egg Rolls

Effect of Rice Protein Hydrolysates as an Egg Replacement on the Physicochemical Properties of Flaky Egg Rolls

Hidrolizados De Colágeno, Seus Produtos E Suas Bioatividades: Uma Mini-Revisão

Characteristics and nutritional value of biscuits fortified with debittered salmon (Salmo salar) frame hydrolysate

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