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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| Format: | Article |
| Language: | English |
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Elsevier
2025-03-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325001036 |
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| author | Kartik Sharma Mallikarjun Chanchi Prashanthkumar Umesh Patil Lukai Ma Soottawat Benjakul |
| author_facet | Kartik Sharma Mallikarjun Chanchi Prashanthkumar Umesh Patil Lukai Ma Soottawat Benjakul |
| author_sort | Kartik Sharma |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-351e38f6d53a428ea4d266dab6bc1f37 |
| institution | DOAJ |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-351e38f6d53a428ea4d266dab6bc1f372025-08-20T03:13:19ZengElsevierJournal of Agriculture and Food Research2666-15432025-03-011910173210.1016/j.jafr.2025.101732Characteristics and nutritional value of cookies fortified with debittered salmon (Salmo salar) frame protein hydrolysateKartik Sharma0Mallikarjun Chanchi Prashanthkumar1Umesh Patil2Lukai Ma3Soottawat Benjakul4International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, ThailandInternational Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, ThailandInternational Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, ThailandGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, 510408, ChinaInternational Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand; Corresponding author.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.http://www.sciencedirect.com/science/article/pii/S2666154325001036Maillard reaction products (MRPs)Salmon frameProtein hydrolysateCookiesFortificationScanning electron microscopy (SEM) |
| spellingShingle | Kartik Sharma Mallikarjun Chanchi Prashanthkumar Umesh Patil Lukai Ma Soottawat Benjakul Characteristics and nutritional value of cookies fortified with debittered salmon (Salmo salar) frame protein hydrolysate Journal of Agriculture and Food Research Maillard reaction products (MRPs) Salmon frame Protein hydrolysate Cookies Fortification Scanning electron microscopy (SEM) |
| title | Characteristics and nutritional value of cookies fortified with debittered salmon (Salmo salar) frame protein hydrolysate |
| title_full | Characteristics and nutritional value of cookies fortified with debittered salmon (Salmo salar) frame protein hydrolysate |
| title_fullStr | Characteristics and nutritional value of cookies fortified with debittered salmon (Salmo salar) frame protein hydrolysate |
| title_full_unstemmed | Characteristics and nutritional value of cookies fortified with debittered salmon (Salmo salar) frame protein hydrolysate |
| title_short | Characteristics and nutritional value of cookies fortified with debittered salmon (Salmo salar) frame protein hydrolysate |
| title_sort | characteristics and nutritional value of cookies fortified with debittered salmon salmo salar frame protein hydrolysate |
| topic | Maillard reaction products (MRPs) Salmon frame Protein hydrolysate Cookies Fortification Scanning electron microscopy (SEM) |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325001036 |
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