نوع مقاله : مقاله پژوهشی
نویسندگان
1 دانش آموخته گروه شیلات، دانشگاه گیلان، رشت
2 استادیار گروه فرآوری، دانشگاه گیلان، رشت
3 استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه گیلان، رشت
چکیده
کلیدواژهها
عنوان مقاله [English]
نویسندگان [English]
The replacement of wheat flour with bream (Abramis brama) fish powder in pasta making at 5, 7.5, 10, 15 and 20 g/100 g levels was carried out to evaluate the effects on cooking quality and chemical properties of the supplemented pasta samples. The results demonstrated that pasta with fish protein had increased protein (25.91±0.70), lipid (6.94±0.50), (P < 0.05), decreased cooking time (13.30min) and increased cooking loss (8.2%) compared with wheat flour control pasta. However, except 20%, all pasta protein samples were in the acceptable range (8 g/100 g) for cooking loss. Thus, pasta fortified with fish powder has the potential to be a technological alternative for the food industry to provide protein enriched pasta.
کلیدواژهها [English]
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