Evaluation of Amino Acid Changes and Crumb Hardness of Enriched Bread with Tench (Tinca tinca L., 1758) Flesh in Turkey
Year: 2014
Type: article
Abstract: The aim of the present study was to evaluate amino acid changes and crumb hardness of enriched bread with tench (Tinca tinca L., 1758) flesh. Bread was formulated with washed fish mince at the ratio of 5%, 10%, 15% and 20% and the amino acid changes and crumb hardness of breads were evaluated. Adding washed fish mince into bread resulted in a significant increase in the protein content. The amount of amino acids such as aspartic acid, glutamic acid, serine, glycine, threonine, arginine, tyrosine, cystine, phenylalanine, isoleucine, lysine, hydroxyproline and proline (p<0.05) also increased. Alanine and leucine amino acids were detectable in none of the breads. The crumb hardness value of breads also increased with the addition rate of fish flesh and over time (p<0.05). This study resulted in an alternative product (bread is rich in protein) that can be eaten without changing customs of bread consumption. This enriched bread can be helpful in solving health problems due to protein and essential amino acid deficiency.
Author: Seda OĞUR
Institution: Bitlis Eren University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W1992997271