Show simple item record

dc.contributor.authorDesai, Ajayen
dc.contributor.authorBeibeia, T.en
dc.contributor.authorBrennan, Margaret A.en
dc.contributor.authorGuo, Xinboen
dc.contributor.authorZeng, X.-A.en
dc.contributor.authorBrennan, Charles S.en
dc.date.accessioned2019-03-21T20:58:52Z
dc.date.available2018-12-05en
dc.date.issued2018-12-05en
dc.date.submitted2018-11-28en
dc.identifier.citationDesai et al. (2018). Protein, amino acid, fatty acid composition, and in vitro digestibility of bread fortified with Oncorhynchus tschawytscha powder. Nutrients, 10(12), 1923. doi:10.3390/nu10121923en
dc.identifier.urihttps://hdl.handle.net/10182/10555
dc.description.abstractThis study investigated protein, amino acid, fatty acid composition, in vitro starch and protein digestibility, and phenolic and antioxidant composition of bread fortified with salmon fish (Oncorhynchus tschawytscha) powder (SFP). The proximate composition in control and SFP breads ranged between (34.00 ± 0.55–31.42 ± 0.73%) moisture, (13.91 ± 0.19–20.04 ± 0.10%) protein, (3.86 ± 0.02–9.13 ± 0.02%) fat, (2.13 ± 0.02–2.42 ± 0.09%) ash, (80.10 ± 0.018–68.42 ± 0.11%) carbohydrate, and (410.8 ± 0.18–435.96 ± 0.36 kcal) energy. The essential amino acids of the control and SFP breads ranged between 261.75 ± 9.23 and 306.96 ± 6.76 mg/g protein, which satisfies the score recommended by FAO/WHO/UNU (2007). Protein digestibility of the products was assessed using an in vitro assay. The protein digestibility, comma, amino acid score, essential amino acid index, biological value, and nutritional index ranged between 79.96 ± 0.65–80.80 ± 0.99%, 0.15 ± 0.06–0.42 ± 0.06%, 62.51 ± 1.15–76.68 ± 1.40%, 56.44 ± 1.05–71.68 ± 1.10%, 8.69 ± 0.10–15.36 ± 0.21%, respectively. Control and SFP breads contained 60.31 ± 0.21–43.60 ± 0.35 g/100 g total fatty acids (saturated fatty acids) and 13.51 ± 0.10–17.00 ± 0.09 g/100 g total fatty acids (polyunsaturated fatty acids), and SFP breads fulfil the ω-6/ω-3 score recommended by food authority. There was a significant effect of SFP on bread-specific volume, crumb color, and textural properties. The in vitro starch digestibility results illustrate that the incorporation of SFP into wheat bread decreased the potential glycemic response of bread and increased the antioxidant capacity of bread. In conclusion, this nutrient-rich SFP bread has the potential to be a technological alternative for the food industry.en
dc.format.extent17en
dc.language.isoenen
dc.publisherMDPIen
dc.relationThe original publication is available from - MDPI - https://doi.org/10.3390/nu10121923en
dc.relation.urihttps://doi.org/10.3390/nu10121923en
dc.rights© 2018 by the authors.en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectbreaden
dc.subjectsalmon powderen
dc.subjectproteinen
dc.subjectfatty acidsen
dc.subjectin vitro starch digestibilityen
dc.subjectantioxidant activityen
dc.subjectin vitro protein digestibilityen
dc.subject.meshAnimalsen
dc.subject.meshSalmonen
dc.subject.meshAmino Acidsen
dc.subject.meshProteinsen
dc.subject.meshNutritive Valueen
dc.subject.meshDigestionen
dc.subject.meshFood, Fortifieden
dc.subject.meshFish Productsen
dc.titleProtein, amino acid, fatty acid composition, and in vitro digestibility of bread fortified with Oncorhynchus tschawytscha powderen
dc.typeJournal Article
lu.contributor.unitLincoln Universityen
lu.contributor.unitFaculty of Agriculture and Life Sciencesen
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
dc.identifier.doi10.3390/nu10121923en
dc.subject.anzsrc0908 Food Sciencesen
dc.relation.isPartOfNutrientsen
pubs.issue12en
pubs.notesArticle ID 1923en
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/QE18
pubs.publication-statusPublisheden
pubs.volume10en
dc.identifier.eissn2072-6643en
dc.rights.licenceAttributionen
dc.rights.licenceAttributionen
lu.identifier.orcid0000-0002-7242-6612
lu.identifier.orcid0000-0002-7585-1550
lu.identifier.orcid0000-0003-2479-8478


Files in this item

Default Thumbnail

This item appears in the following Collection(s)

Show simple item record

Creative Commons AttributionCreative Commons Attribution
Except where otherwise noted, this item's license is described as Creative Commons AttributionCreative Commons Attribution