Journal of Nutrition & Food Sciences
Open Access

Peipei Yu

Publications

• Research Article
  Production And Quality Evaluation Of Biscuit Incorporated With Fish Fillet Protein Concentrate
  Author(s): Bereket Abraha, Abdu Mahmud, Habtamu Admassu, Fang Yang, Negasi Tsighe, Mogos Girmatsion, Wenshui Xia, Pasience Magoha, Peipei Yu, Qixing Jiang and Yanshun Xu Bereket Abraha, Abdu Mahmud, Habtamu Admassu, Fang Yang, Negasi Tsighe, Mogos Girmatsion, Wenshui Xia, Pasience Magoha, Peipei Yu, Qixing Jiang and Yanshun Xu
  
  This research was aimed to evaluate the physico-chemical and nutritional qualities of biscuit produced from sturgeon fillet protein concentrate (SFPC), based on gross chemical composition, effects of SFPC incorporation, and storage stability for six months. SFPC was used in production of biscuits by replacing low gluten wheat flour by 5%, 7% and 10% to ensure the quality and acceptability of the biscuit. The obtained results for biscuits fortified with SFPC revealed that the nutritional and proximate composition of biscuits were significantly (P ≤ 0.05) improved: moisture (4.75 ± 0.08-4.76 ± 0.11), protein (14.63 ± 0.12-19.52 ± 0.12), fat (16.20 ± 0.06-16.50 ± 0.17), ash (1.53 ± 0.04-1.66 ± 0.12). Total amino acids were: 6.93, 13.15, 13.93, and 17.20; and essential amino acids: 2.43, 5.29, 5.87, and 7.48 gram/100 gram, for 0%,.. View More»
  DOI: 10.4172/2155-9600.1000744

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