Production and Quality Evaluation of Nutritious High Quality Biscuits and Potato Puree Tablets Supplemented with Crayfish ProcombarusClarkia Protein Products

Journal of Applied Sciences Research, 2014 June; 10(7):pages 43-53

11 Pages Posted: 11 Jul 2017

See all articles by Atef Abou-Zaid

Atef Abou-Zaid

National Research Centre - Food Technology Department

A.S. Elbandy Mohamed

Suez Canal University - Food Science and Technology Department

Date Written: 2014

Abstract

This research was carried out to evaluate the physico-chemical quality criteria (the pH value, the WHC value, the TVB-N content, the TMA-N content and the TBA value) and nutritional quality characteristics; with regards the gross chemical composition, essential minerals content and amino acids composition, of crayfish tail flesh power (CTFP) and crayfish protein concentrate powder (CPCP), as well as to determine the effect of the incorporation of either the CTFP or the CPCP at different levels, as a new cheap source of animal protein, on quality characteristics of produced biscuit batches and potatoes puree tablets. The obtained results illustrated that the CTFP and the CPCP had a good physico-chemical quality. In addition that crayfish protein characterized with a good nutritional protein quality as it composed of all indispensable amino acids (IAAs); isoleucine, leucine, lysine, amino acids containing sulpher (methionine &cystine), aromatic amino acids (phenylalanine & tyrosine), valine and therionine, at concentrations of 6.50, 9.65, 7.56, 6.40, 7.13, 6.82 and 2.73g/100g protein; respectively, which were higher than the corresponding concentrations in reference protein pattern of FAO/WHO, with the exception of threonine which was the first limiting indispensable amino acid in crayfish protein. Besides, the CTFP and the CPCP contained a considerable level of all determined essential minerals. The obtained results also showed the incorporation of either the CTFP or the CPCP into the wheat flour blend used for making biscuits at level up to 6% improved the most rheological properties of prepared biscuits dough batches and the physical, and sensory quality characteristics of the final biscuit products. Furthermore, the incorporation of the former crayfish protein products at concentration up to 10% improved the nutritional and the sensory quality attributes of potatoes puree tablets. Therefore, the present results recommended that it should be directed towards the utilization of crayfish protein products in food products fortification, especially cereal products up to the concentration of 6-10% depending upon the fortified food product.

Keywords: Crayfish, Physico-chemical quality, Nutritional quality, Chemical composition, Nutritive value, Sensory quality, Biscuits quality, Potato tablets, Fish protein concentrate, Essential minerals

Suggested Citation

Abou-Zaid, Atef and Mohamed, A.S. Elbandy, Production and Quality Evaluation of Nutritious High Quality Biscuits and Potato Puree Tablets Supplemented with Crayfish ProcombarusClarkia Protein Products (2014). Journal of Applied Sciences Research, 2014 June; 10(7):pages 43-53. Available at SSRN: https://ssrn.com/abstract=2812548

Atef Abou-Zaid (Contact Author)

National Research Centre - Food Technology Department

Dokki
Giza
Egypt

A.S. Elbandy Mohamed

Suez Canal University - Food Science and Technology Department

Egypt

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