Improving Nutritional Quality of Gluten Free Noodles Using Sand Smelt (Atherina boyeri) Fish | ||||
| Assiut Journal of Agricultural Sciences | ||||
| Volume 55, Issue 2, April 2024, Page 80-92 PDF (453.16 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajas.2024.271850.1340 | ||||
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| Authors | ||||
Zeinab A.H. Gad El Rab  1; Abdalla S. Abdel-Gawad2; Badawy M. D. Mostafa1; Manal A. M. Hassan2; Ahmed H. Khalifa2
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| 1Meat and Fish Technology Research Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt. | ||||
| 2Food Science and Technology Department, Faculty of Agriculture, Assiut University, Assiut, Egypt. | ||||
| Abstract | ||||
| The aim of this study was to evaluate gross chemical composition (moisture, protein, fat and ash), mineral content, amino acid profile as well as fatty acid composition of sand smelt (Atherina boyeri) fish. Also, to study the effect of incorporation sand smelt mince with gluten free flour to improve nutritional quality of gluten free noodles for coeliac patients. In addition, to study the quality parameters, microbial content as well as sensory evaluation of the prepared gluten free noodles. Sand smelt fish mince contained 80.29 % crude protein, 10.08% crude fat, 9.44% ash and 0.34% carbohydrate (on dry weight basis). Beside 65.22 and 151.82 mg/kg of iron and zinc respectively. Moreover, sand smelt meat contained 39.23mg /100g protein of essential amino acids. Leucine, lysine and valine were the dominant essential amino acids while, glutamic acid was the major non-essential amino acid. Regarding to fatty acids profile, the total unsaturated fatty acid recorded 60.99% of total fatty acids. However, docosahexaenoic acid (C22:6n3) was the dominant fatty acid followed by oleic acid (C18:1) in sand smelt meat. Beside the poly unsaturated fatty acids to saturated fatty acids ratio 1.22in sand smelt fish which was much higher than the recommended value (0.4 - 0.5) by WHO in foods. Incorporation of sand smelt mince during preparation of gluten free noodles increased crude protein, crude fat and ash contents and had no significant effect on over all acceptability of the final product. | ||||
| Keywords | ||||
| Sand smelt fish; Gluten free noodles; cooking quality; Coeliac patients | ||||
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