How the inclusion of cod (Pseudophycis bachus) protein enriched powder to bread affects the in vitro protein and starch digestibility, amino acid profiling and antioxidant properties of breads

Abstract

The aim of the present study was to incorporate Pseudophycis bachus powder (cod fish powder—CFP) into bread with different levels (5%, 10% and 15%), and evaluate the physical (moisture, volume), technological (texture and colour), nutritional (amino acid content, protein and starch digestibility), and nutraceutical (total phenolic content (TPC) and antioxidant capacity) properties of the fortified breads compared with a control bread. Partial substitution of wheat flour with CFP improved the nutritional and nutraceutical properties of bread. The results showed that fortification of wheat flour with CFP reduced the predictive glycaemic index of bread. Additionally, bread with CFP showed an increased (p < 0.05) protein digestibility and protein quality in terms of an increased corrected amino acid score (CAAS). Moreover, total phenolic content and antioxidant capacity of bread samples were increased with CFP addition. Thus, enrichment of bread with CFP may be a significant alternative to the food industry to deliver nutritionally enriched bread.