International Journal of Advances in Science, Engineering and Technology(IJASEAT)
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Volume-7,Issue-2, Spl. Iss-2  ( Jun, 2019 )
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  Journal Paper

Paper Title
Product Development of Flour Roll Cracker (Thong-moun) Supplemented with Calcium from Tilapia Nilotica Fish Bone Powder

Abstract
This research aimed to study the chemical composition of Tilapia bone powder included, carbohydrate, protein, fat, ash, and calcium contents were 4.95 g, 1.8 g, 23.9 g, 9.59 g, 60.56 g, and 21,500 mg, respectively. The most accepted recipes included: Tapioca flour, wheat flour, eggs, coconut milk, sugar, and then tilapia bone powder were added to the three types of Thongmuan dessert products: 10%, 20% and 30% of total weight of flour. The study of physical and sensory characteristics, the test results of physical quality, it found that Tilapia bone powder supplementation had no statistically significant effects on L *, a * and b * at the 95% confidence levels. And when analyzing texture, hardness and crispness, three levels of tilapia did not affect the hardness, however, when considering the crispness, it found that an increase in the supplementation of Tilapia bone powder resulted in higher crispness. Tilapia supplementation at 30% was statistically significant at the 95% confidence level. When studying the aw values, it was found that the supplementation of tilapia bones did not significantly affect the aw values at the 95% confidence level. Sensory Quality Assessment of Tilapia Bone Powder in Thongmuan dessert, it was found that the taste and color characteristics were significantly different at the 95% confidence level. The characteristics of odor and overall preference; the testers gave similar ratings, as a result, the appearance and texture (crispness) did not differ significantly at the confidence level of 95%. Carbohydrates, protein, fat, ash and calcium were 2.01 g, 73.39 g, 5.92 g, 11.78, and 6.90 g, respectively. Keywords - Tilapia Bone, Thongmuan and Calcium.


Author - Tidarat Sanprom, Jiraporn Weenuttranon

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