Evaluation of production and quality of salt-biscuits supplemented with fish protein concentrate.

摘要: The quality and nutritional value for both fish protein concentrate (FPC) made from tilapia by-products as well salt-biscuits supplemented with 5% FPC were evaluated. resultant product was composed (on wet weight) of 4.18% moisture, 68.83% content, 0.75% lipid 25.39% ash it more uniform in color texture. In addition, the pH 6.67 total volatile basic nitrogen (TVB-N), timethylamine (TMA-N) thiobarbituric acid (TBA) values 7.18 mg/100 g, 0.84 g 0.05 mg Malonaldhyde/ kg sample, respectively. Concerning value, at 5 % level played an important role water holding ability, increased especially essential amino acids (EAAs) did not affect appearance other characteristics salt- biscuits. conclusion, are considered a valuable source to supplement some bakery products.