- Tytuł:
- Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product
- Autorzy:
-
Kumari, Asha
Kaushik, Nutan
Slizyte, Rasa
., Khushboo - Powiązania:
- https://bibliotekanauki.pl/articles/16538553.pdf
- Data publikacji:
- 2023-08-29
- Wydawca:
- Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
- Tematy:
-
nutrient-rich soup
fish protein hydrolysate
viscosity
pasting properties
consumer assessment
storage stability - Opis:
- In fast-growing world, people have not enough time for the preparation of food and they have started depending on fast foods. However, consumption of fast foods causes malnutrition and nutrition-related diseases. Thus, there is a need to formulate nutrient-rich products that are easy to cook. In this study, lyophilized protein hydrolysate from pink perch by-product, microencapsulated protein hydrolysate and sun-dried whole fish powder were incorporated in the formulation of ready-to-cook (RTC) soup mixes. The chemical and physical properties, and consumer acceptability of RTC soup mixes were evaluated. The RTC soup mixes exhibited high solubility (41.0 to 43.0%) and non-Newtonian pseudoplastic behavior. RTC soup mix with microencapsulated protein hydrolysate (MPHS) had high overall acceptability among all RTC soup mixes. The accelerated shelf-life testing (40°C, 75% RH) revealed that RTC MPHS mix was stable for 6 days (equivalent to 24 days of storage at room temperature) without any preservatives and sterilization treatment. Therefore, RTC MPHS mix can be used as a nutrient-rich product in protein-deficient populations.
- Źródło:
-
Polish Journal of Food and Nutrition Sciences; 2023, 73, 3; 253-264
1230-0322
2083-6007 - Pojawia się w:
- Polish Journal of Food and Nutrition Sciences
- Dostawca treści:
- Biblioteka Nauki
Artykuł