Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with <i>Oncorhynchus tschawytscha</i> Powder

This 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 (<i>Oncorhynchus tschawytscha</i>) powder (SFP). The proximate composition in control and SFP bread...

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Main Authors:	Ajay S. Desai, Tang Beibeia, Margaret A. Brennan, Xinbo Guo, Xin-An Zeng, Charles S. Brennan
Format:	Article
Language:	English
Published:	MDPI AG 2018-12-01
Series:	Nutrients
Subjects:	bread salmon powder protein fatty acids in vitro starch digestibility in vitro protein digestibility antioxidant activity
Online Access:	https://www.mdpi.com/2072-6643/10/12/1923

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spelling	doaj-54761bacf2764a53869c9bdbe3d6bdf72020-11-24T23:31:41ZengMDPI AGNutrients2072-66432018-12-011012192310.3390/nu10121923nu10121923Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with <i>Oncorhynchus tschawytscha</i> PowderAjay S. Desai0Tang Beibeia1Margaret A. Brennan2Xinbo Guo3Xin-An Zeng4Charles S. Brennan5School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, ChinaDepartment of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New ZealandSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, ChinaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, ChinaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, ChinaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, ChinaThis 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 (<i>Oncorhynchus tschawytscha</i>) 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.https://www.mdpi.com/2072-6643/10/12/1923breadsalmon powderproteinfatty acidsin vitro starch digestibilityin vitro protein digestibilityantioxidant activity
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Ajay S. Desai Tang Beibeia Margaret A. Brennan Xinbo Guo Xin-An Zeng Charles S. Brennan
spellingShingle	Ajay S. Desai Tang Beibeia Margaret A. Brennan Xinbo Guo Xin-An Zeng Charles S. Brennan Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with <i>Oncorhynchus tschawytscha</i> Powder Nutrients bread salmon powder protein fatty acids in vitro starch digestibility in vitro protein digestibility antioxidant activity
author_facet	Ajay S. Desai Tang Beibeia Margaret A. Brennan Xinbo Guo Xin-An Zeng Charles S. Brennan
author_sort	Ajay S. Desai
title	Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with <i>Oncorhynchus tschawytscha</i> Powder
title_short	Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with <i>Oncorhynchus tschawytscha</i> Powder
title_full	Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with <i>Oncorhynchus tschawytscha</i> Powder
title_fullStr	Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with <i>Oncorhynchus tschawytscha</i> Powder
title_full_unstemmed	Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with <i>Oncorhynchus tschawytscha</i> Powder
title_sort	protein, amino acid, fatty acid composition, and in vitro digestibility of bread fortified with <i>oncorhynchus tschawytscha</i> powder
publisher	MDPI AG
series	Nutrients
issn	2072-6643
publishDate	2018-12-01
description	This 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 (<i>Oncorhynchus tschawytscha</i>) 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.
topic	bread salmon powder protein fatty acids in vitro starch digestibility in vitro protein digestibility antioxidant activity
url	https://www.mdpi.com/2072-6643/10/12/1923
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Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with <i>Oncorhynchus tschawytscha</i> Powder

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