Physicochemical stability of bread fortified with tilapia-waste flour

Abstract

The 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 (a w ), 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.

The Effects of Morus alba L. Fortification on the Quality, Functional Properties and Sensory Attributes of Bread Stored under Refrigerated Conditions

“…Bread fortification is a common practice used to prevent malnutrition and nutritional deficiencies in populations and adding functional properties, but additional ingredients can also influence other parameters, such as appearance, flavor and taste [15,16] Presence of various ingredients in bread, such as plants' components and extracts, can also influence the physicochemical stability and quality parameters during storage [17,18]. In studies in which bread was enriched with Garcinia mangostana fruit extract, it was shown that such an addition increases the attractiveness of the bread in terms of its functionality, while reducing the bread volume [19].…”

Shelf life extension of bread using ethanol emitters with different packaging materials

“…As the storage time increased, water activity decreased. This could be due to protein denaturation, which causes more electrostatic connections between proteins and polysaccharides, resulting in water entrapment, intermolecular network, and decreased free water content, all of which are linked to lower moisture content and aw in foods (Monteiro et al, 2019). In general, amylopectin retrogradation is the most common process for bread staling.…”

“…During storage, packaged food is exposed to gases (Nitrogen, oxygen, carbondioxide and others) as well as ambient circumstances (temperature, humidity) that can affect the shelf life of the food. As a result, the rate of gas diffusion through the packaging film may be a limiting factor in reaching appropriate shelf life (Monteiro et al, 2019). Packaging materials serve as a barrier between the food and the surrounding by limiting the transfer of light, heat, moisture, and gases, as well as bacteria and insects (Deng et al, 2017).…”

Physicochemical and Functional Properties of Snack Bars Enriched with Tilapia (Oreochromis niloticus) By-product Powders

“…Carbohydrate content was estimated as the difference between 100% and the sum of the moisture, protein, ash, and lipid contents. Energy value was calculated as energy value (kcal/100 g) = 4 × protein% +9 × lipid% + 4 × carbohydrate% [15].…”