The effects of fish meat and fish bone addition on nutritional value, texture and microstructure of optimised fried snacks

Abstract

Summary The aim of present study was to prepare the micro size fish bone dispersion (F.B) by a novel method and fortified in snacks based on wheat flour (W.F) with fish meat (F.M) addition. A formulation blend of W.F 10–50 g, potato powder (P.P) 0–40 g, F.M 0–30 g and F.B 0–20 g was used to investigate different responses using response surface methodology ( RSM ). The results revealed that F.M significantly ( P < 0.05) influenced on protein content and inverse relation with water holding capacity ( WHC ) and hardness. Whereas, F.B increased hardness, ash and calcium contents but decreased WHC , expansion and colour parameters. Furthermore, scanning electron microscopy ( SEM ) confirmed the effect of independent variables on morphology of the product. Optimised formulation (w/w) was W.F 35.71%, P.P 28.57%, F.M 21.42% and F.B 14.28% with 37% bioavailable calcium, improved texture and nutritional value.