Document Type : Original Article
Authors
1
Department of Fisheries, Faculty of Natural Resources, Tehran University, Karaj, Iran
2
Department of Fisheries, Faculty of Natural Resources, Tehran University, Karaj, Iran.
3
2Kian Gharm Nan Co., Zanjan, Iran.
Abstract
Bread is the main food of people in many countries of the world. Due to the fact that wheat protein is poor in amino acids, especially lysine, as well as unsaturated fatty acids (omega-3 and omega-6). Amino acids and fatty acids are essential for biological activities and their deficiency causes many physiological disorders in humans. Fish protein concentrate is a rich source of protein, especially amino acids and fatty acids required for body, which is suitable to meet these needs. In this study, the effect of using different levels of Silver Carp Protein Concentrate (SCPC), (control treatment), 2, 3 and 4% (treatments A, B, C and D, respectively) on chemical indices and physicochemical nature of the produced breads were investigated using a completely randomized design. Based on the results, in all treatments, the amount of protein, fat, moisture, WHC, pH increased and there was a significant difference (p < /em><0.05). The results showed that essential amino acids especially lysine and methionine as well as fatty acids (especially EPA and DHA) in treatment D increased compared to the control and there was a significant difference (p < /em><0.05). With increasing the share of SCPC, the amount of nutrient indicators tested increased significantly and the data were significant. Treatment D with high levels of these nutrients is recommended for enriching bread and other products such as pasta, biscuits, etc.
Keywords
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