Formulation of a ready-to-cook soup mix using microencapsulated protein hydrolysate obtained from pink perch by-product

• Autorzy: Kumari A. , Kaushik N. , Slizyte R. , Khushboo
• Języki publikacji: EN

Abstrakty

EN

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.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2023
• Tom: 73
• Numer: 3
• Opis fizyczny: p.253-264,fig.,ref.

Twórcy

autor

Kumari A.

• Amity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida, Uttar Pradesh, India
• Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, Uttar Pradesh, India

autor

Kaushik N.

• Department of Fisheries and New Biomarine Industry, SINTEF Ocean, Trondheim, Norway

autor

Slizyte R.

• Department of Fisheries and New Biomarine Industry, SINTEF Ocean, Trondheim, Norway

autor

Khushboo

• Amity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida, Uttar Pradesh, India

Identyfikatory

DOI

10.31883/pjfns/170219