Sorghum Protein Concentrate and Isolate as a Potential Source of High Protein for Spaghetti Manufacture

Effect of incorporation of seaweed (Portieria hornemanii) and Tilapia fish protein concentrate on the nutritional, physical and sensory attributes of cookies

“…For fat estimation, soxhlet extraction using petroleum spirit for 8 h was done. Ash estimation was done using a muffle furnace at 600 ± 5 °C for 6 h. Carbohydrate content was calculated by the difference in the sum of moisture, protein, fat and ash from 100 (Mohamed et al ., 2014). All parameters were expressed on a percentage dry weight basis.…”

“…Fish protein is highly nutritious and is a good source of essential amino acids such as lysine compared to cereals and other plant‐based proteins (Mohamed et al ., 2014; Abraha et al ., 2018; Mori et al ., 2020). Fish powder is a product of fish processing and represents a cheap source of high‐quality nutrients that can be utilised in the human diet (de Oliveira et al ., 2015).…”

“…The lowest incorporation level showed the highest acceptability score (2.5% level of powdered UI and 5% fragmented UI ). Similarly, studies show that Fish Protein Concentrate (FPC) can be used as a protein supplement in cereal products (Mohamed et al ., 2014; Abraha et al ., 2018; Mori et al ., 2020). Previous studies have evaluated the nutritional and physicochemical characteristics of cookies manufactured with fish protein concentrate derived from snakehead fish, Channa striate (Ikasari et al ., 2020), tiger toothed croaker fish, Otolithes cuvieri (Mori et al ., 2021).…”

Effect of the addition of fish protein isolate on biscuits’ physicochemical and sensory properties

“…Baked goods can easily be supplemented with nutrients such as protein, vitamins, and minerals to meet the needs and satisfaction of consumers worldwide [4]. Biscuits are outstanding instant baked goods widely consumed by various consumer groups due to their distinct taste, good eating quality, convenience, and long shelf life [5] [6].…”

Karides Unlu Atıştırmalık Üretiminde 3D Gıda Yazıcısı Kullanımı: Yazdırma Parametreleri ve Formülasyonun Optimizasyonu

“…Bu yüzden, besin değerinin arttırılması amacıyla tahıl bazlı atıştırmalıklara çeşitli katkılar eklenebilmektedir. Turna balığı eti eklenmiş cips [10], balık protein konsantratı eklenmiş bisküviler [11], Çin mersin balığı filetosu tozu eklenmiş bisküvi [12], sarı un kurdu larvası katkılı ekstrüdatlar [13], tapyoka nişastası ve balık eti eklenmiş ekstrüdatların [14,15] yanı sıra spirulina [16], kitosan [17] ve karides unu [18] eklenmiş atıştırmalıklar besin değeri arttırılmış ürünlere örnek olarak verilebilir. Atıştırmalıkların protein miktarının ve besin değerinin artırılması amacıyla su ürünlerinin kullanımı, bu konuda uygulanan yaklaşımlardan biridir.…”