Rheological Properties of Crackers Supplemented with Fish Protein Concentrate (FPC)
Abul-Fadel, M., Ibrahim, S., Abd-Allah, S. (2018). Rheological Properties of Crackers Supplemented with Fish Protein Concentrate (FPC). EKB Journal Management System, 9(5), 171-176. doi: 10.21608/jfds.2018.35679
M. Abul-Fadel; S. Ibrahim; Shimaa Abd-Allah. "Rheological Properties of Crackers Supplemented with Fish Protein Concentrate (FPC)". EKB Journal Management System, 9, 5, 2018, 171-176. doi: 10.21608/jfds.2018.35679
Abul-Fadel, M., Ibrahim, S., Abd-Allah, S. (2018). 'Rheological Properties of Crackers Supplemented with Fish Protein Concentrate (FPC)', EKB Journal Management System, 9(5), pp. 171-176. doi: 10.21608/jfds.2018.35679
Abul-Fadel, M., Ibrahim, S., Abd-Allah, S. Rheological Properties of Crackers Supplemented with Fish Protein Concentrate (FPC). EKB Journal Management System, 2018; 9(5): 171-176. doi: 10.21608/jfds.2018.35679

Rheological Properties of Crackers Supplemented with Fish Protein Concentrate (FPC)

Journal of Food and Dairy Sciences
Article 3, Volume 9, Issue 5, May 2018, Page 171-176  XML PDF (418 K)
Document Type: Original Article
DOI: 10.21608/jfds.2018.35679
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Authors
M. Abul-Fadel1; S. Ibrahim2; Shimaa Abd-Allah1
1Food Science and Technology Department, Agriculture Faculty, Al-Azhar Univ., Cairo.
2Fish Processing Technology Lab, National Institute of Oceanography and Fisheries, Cairo.
Abstract
The addition effect of fish protein concentrate (FPC) on the nutritive value and rheological properties of crackers are the main objectives of this study. FPC was extracted from common carp flesh (5 and 10% levels) and its by-products (wastes) (5%) were investigated. The results showed that the chemical composition (wet weight) of FPC obtained from flesh were 7.7%, 80.76%, 3.30%, and 8.24% of moisture, protein, fat and ash content, respectively. The corresponding values of by- products were and 10.28%, 72.62%, 3.12%, and 13.98%, respectively. Also, it was found that FPC contained high lipid content. Dough-water content is stable (13.70) in all trials. Dough-water absorption was similar in cases of control and 5% flesh PC while it decreased in 10% FPC and 5% wastes PC crackers. Dough-stability increased up to 4.97 and 4.65 of crackers with flesh-PC and decreased in case of wastes-PC as compared to control (4.22). FPC could be improved the nutritive value, rheological properties as well as some sensory characteristics for supplemented crackers. In conclusion, 5% flesh protein concentrate was the best level for fortification crackers. Also, completely exploitation of carp fish species is very important to obtain FPC from flesh and by-products to overcome their defects and improve the environmental conditions.
Keywords
carp fish; crackers; Rheological properties
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