Effect of Adding Carp Fish Powder on Some Quality Attributes of Biscuits | ||||
| Egyptian Journal of Aquatic Biology and Fisheries | ||||
| Article 137, Volume 29, Issue 3, May and June 2025, Page 2435-2447 PDF (448.08 K) | ||||
| DOI: 10.21608/ejabf.2025.432963 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Ibrahim et al. | ||||
| Abstract | ||||
| This study investigated the effect of different levels of fish powder (FP), in combination with oat substituted for wheat flour, on the quality attributes of biscuits. The results showed that the FP contained 70.83% crude protein, 22.87% lipids, 3.44% ash, and 2.87% carbohydrates, while moisture content was not detected. The values of the measured quality attributes were below recommended limits. The total essential amino acids (EAA) and non-essential amino acids (NEAA) were 166.68 and 319.93mg/ g, respectively. Saturated fatty acids (SFA) and unsaturated fatty acids (USFA) were recorded at 31.31% and 64.86%, respectively. In biscuits supplemented with FP, both protein and ash content increased significantly with higher levels of fortification. However, the quality attributes of all treatments remained below the allowable limits. Sensory evaluation revealed that biscuits fortified with 20% FP received the highest scores from the panelists compared to the control sample. Data also showed that EAA, NEAA, SFA, and USFA (except for C18:2) increased noticeably in biscuits containing 20% FP compared to the control. In conclusion, supplementing biscuits with up to 20% FP improved their nutritional quality and sensory acceptability. This study recommends using carp fish as a primary source of fish powder, especially since this species is generally underutilized and not favored by most Egyptian consumers. | ||||
| Keywords | ||||
| Fish powder; Biscuits; Amino acids; Fatty acids; Quality attributes | ||||
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