000165557 001__ 165557
000165557 005__ 20260112132215.0
000165557 0247_ $$2doi$$a10.3390/foods14234066
000165557 0248_ $$2sideral$$a147269
000165557 037__ $$aART-2025-147269
000165557 041__ $$aeng
000165557 100__ $$aTokarczyk, Grzegorz
000165557 245__ $$aNutritional Composition, Bioactive Properties, and Sensory Evaluation of Breadsticks Enriched with Carp Meat (Cyprinus carpio, L.)
000165557 260__ $$c2025
000165557 5060_ $$aAccess copy available to the general public$$fUnrestricted
000165557 5203_ $$aCereal-based snacks, such as breadsticks and salty sticks, are widely consumed but nutritionally poor, lacking protein, essential amino acids, bioactive compounds, and functional lipids. Enhancing these products with fish-derived ingredients could provide a novel approach to improving their nutritional and functional value. This study investigated the effect of incorporating carp meat (0–30%) into breadsticks in terms of their composition, amino acid and fatty acid profiles, mineral content, antioxidant activity, lipid stability, and sensory attributes. Fortification with carp meat substantially improved nutritional value, with a significant increase in essential amino acids, especially available lysine, and long-chain ω3 fatty acids. Antioxidant activity increased depending on the amount of fish meat added, contributing to reduced total oxidation values. Sensory evaluation revealed that 10–15% fish addition is the optimal range, combining improved nutritional quality with high consumer acceptability. The results show that carp-enriched breadsticks represent a promising functional food concept that can deliver bioactive nutrients in a familiar snack form. This approach highlights the feasibility of fortifying food with fish as a strategy to diversify healthy snacks, increase fish consumption, and provide new opportunities for innovation in the food industry.
000165557 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000165557 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000165557 700__ $$aBienkiewicz, Grzegorz
000165557 700__ $$aFelisiak, Katarzyna
000165557 700__ $$aBiernacka, Patrycja
000165557 700__ $$aKrzywinski, Tomasz
000165557 700__ $$aBury, Marek
000165557 700__ $$aPodsiadlo, Cezary
000165557 700__ $$aLópez Arroyos, Eire
000165557 773__ $$g14, 23 (2025), 4066 [24 pp.]$$pFoods$$tFoods$$x2304-8158
000165557 8564_ $$s1693492$$uhttps://zaguan.unizar.es/record/165557/files/texto_completo.pdf$$yVersión publicada
000165557 8564_ $$s2521043$$uhttps://zaguan.unizar.es/record/165557/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000165557 909CO $$ooai:zaguan.unizar.es:165557$$particulos$$pdriver
000165557 951__ $$a2026-01-12-11:10:03
000165557 980__ $$aARTICLE