Volume 18, Issue 111 (2021)                   FSCT 2021, 18(111): 117-129 | Back to browse issues page

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ghaffari S, hosseini S V, farhangi M, boreiri M. The effect of different levels of protein concentrate silver carp (Hypophthalmichthys molitrix) to the profiles mineral production test breads. FSCT 2021; 18 (111) :117-129
URL: http://fsct.modares.ac.ir/article-7-32522-en.html
1- University of Tehran
2- University of Tehran , medfarhangi@ut.ac.ir
3- Nak Bread factory
Abstract:   (966 Views)
Bread has an important role especially in the nutrition of the low income population. Daily increased consumption of industrial breads has led to the use of different methods to fulfill the different deficiency of nutrients especially minerals in such breads. Minerals are necessary for different biological activities and their deficiencies lead to various physiological disorders in the human body. Fish protein concentrate is a rich source of minerlas. In this study, the effect of using different dietary inclusion levels of silver carp protein concentrate (SCPC), 0 (control), 2, 3 and 4 percent (in treatments A, B, C and D, respectively) on the mineral profiles of the toast bread including Ca, P, K, Na and Mg and trace elements such as Fe, Zn, Cu and Mn was studied through implementing a completely randomized design. Results showed that the highest and the lowest Ca levels in 100 g bread belonged to treatment D (118.44 mg) and control (45.77 mg), respectively. The highest and the lowest Zn levels in 100 g bread belonged to treatment D (2.77mg) and treatment B (1.84 mg), respectively. The levels of K, Na, Cu and Mn were significantly increased (P<0.05), when SCPC was added in the bread, whereas the levels of P and Mg were not changed. None of the organoleptic variables were changed in the enriched breads. In conclusion, by increased inclusion levels of SCPC, the levels of most minerals were substantially increased in the enriched breads. Due to the highest inclusion levels of useful minerals for the body in treatment D, this treatment is recommended for enrichment of various foods including pasta, biscuits etc. It is suggested to use more SCPC for the enrichment of industrial breads in the future.
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Article Type: Original Research | Subject: food industry engineering
Received: 2019/05/1 | Accepted: 2020/03/16 | Published: 2021/04/30

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