Characteristics and nutritional value of cookies fortified with debittered salmon (Salmo salar) frame protein hydrolysate
The rising demand for nutrient-enriched snacks presents an opportunity to develop functional foods to tackle malnutrition problems. This study aimed to enhance the nutritional value of cookies by incorporating debittered salmon frame-protein hydrolysate (DSF-PH), prepared via Maillard reaction betwe...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325001036 |
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| Summary: | The rising demand for nutrient-enriched snacks presents an opportunity to develop functional foods to tackle malnutrition problems. This study aimed to enhance the nutritional value of cookies by incorporating debittered salmon frame-protein hydrolysate (DSF-PH), prepared via Maillard reaction between protein hydrolysate and glucosamine. DSF-PH was incorporated at varying concentrations (2 %, 4 % and 8 %), and the cookies were evaluated for their nutritional, physical, textural and sensorial properties. The moisture, ash, protein, and fat contents significantly increased with augmenting DSF-PH, while carbohydrate content decreased (p < 0.05). Lightness (L∗) and yellowness (b∗) decreased, while redness (a∗) upsurged when DSF-PH at higher concentrations was added, reflecting the browning enhancement caused by the Maillard reaction. Textural analysis revealed softer textures and reduced fracturability with DSF-PH fortification (p < 0.05). Fatty acid profiling indicated a slight increase in total saturated fatty acids (SFA) in DSF-PH-fortified cookies, compared to those of the control, while no differences in monounsaturated (MUFA) or polyunsaturated fatty acids (PUFA) were observed (p > 0.05). SEM analysis confirmed a denser matrix and less voids in cookies added with DSF-PH. Sensory evaluation demonstrated that cookies with 4 % DSF-PH had high taste likeness score, while addition of 8 % DSF-PH negatively impacted flavor and overall acceptability (p < 0.05). Therefore, this study highlights the potential of DSF-PH as a potential ingredient, improving the nutritional, textural and sensory properties of cookies. |
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| ISSN: | 2666-1543 |