000135937 001__ 135937
000135937 005__ 20240627150549.0
000135937 0247_ $$2doi$$a10.1111/ijfs.17230
000135937 0248_ $$2sideral$$a138917
000135937 037__ $$aART-2024-138917
000135937 041__ $$aeng
000135937 100__ $$0(orcid)0000-0002-3244-4699$$aHonrado, Adrián$$uUniversidad de Zaragoza
000135937 245__ $$aNutritional enrichment of cereal foods: feasibility study and characterisation of biscuits fortified with seabass by-products
000135937 260__ $$c2024
000135937 5060_ $$aAccess copy available to the general public$$fUnrestricted
000135937 5203_ $$aIndustrial fish processing generates large amounts of fish by‐products. Therefore, this research aimed to explore alternatives that allow better exploitation of these by‐products and promote sustainability and a circular economy. To achieve this, the possibility of producing and using fish meal (FM) and fish protein hydrolysates (FPH) from seabass was studied for the nutritional fortification of biscuits. The results showed that the heat applied in the production of FPH was a factor that negatively affected the lipidic fraction, reducing the proportion of polyunsaturated fatty acids but also producing a product with darker shades. The incorporation of FM and FPH into the biscuits produced nutritional enrichment, especially in protein and polyunsaturated fatty acids, but also caused colour changes, which were more intense due to the increase of Maillard reaction, and changes in sensory perception, where higher intensities of colour and toasted flavour were perceived (especially when including FPH), but also fish flavours. Scanning electron microscopy made possible the visualisation of differences in the internal structure, which could be related to differences found in instrumental texture measurements. In conclusion, this research demonstrated that using fish by‐products to enrich biscuits is possible from a nutritional perspective. However, other techniques such as the use of antioxidant substances to preserve the fish's fatty acid profile or the combination of enzymes to reduce fish flavours should be considered for future research.
000135937 536__ $$9info:eu-repo/grantAgreement/ES/UZ/OTRI-2022-0492
000135937 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc$$uhttp://creativecommons.org/licenses/by-nc/3.0/es/
000135937 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000135937 700__ $$0(orcid)0009-0006-4144-7150$$aArdila, Paula
000135937 700__ $$aLeciñena, Paula
000135937 700__ $$0(orcid)0000-0002-3764-0189$$aBeltrán, José A.$$uUniversidad de Zaragoza
000135937 700__ $$0(orcid)0000-0001-9660-8579$$aCalanche, Juan$$uUniversidad de Zaragoza
000135937 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000135937 773__ $$gEarly View (2024), [13 pp.]$$pInt. j. food sci. technol.$$tINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY$$x0950-5423
000135937 8564_ $$s1464406$$uhttps://zaguan.unizar.es/record/135937/files/texto_completo.pdf$$yVersión publicada
000135937 8564_ $$s2936933$$uhttps://zaguan.unizar.es/record/135937/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000135937 909CO $$ooai:zaguan.unizar.es:135937$$particulos$$pdriver
000135937 951__ $$a2024-06-27-13:20:59
000135937 980__ $$aARTICLE