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Development of High Nutritious Fish Powder Mixture Using Chirocentrus Dorab, Selaroides Lepotolepis and Stolephorus Indicus for Bakery Industry

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Development of High Nutritious Fish Powder Mixture Using Chirocentrus Dorab, Selaroides Lepotolepis and Stolephorus Indicus for Bakery Industry Journal of Food and Agriculture 2019, 12(I): 29 - 39 DOI: http://doi.org/10.4038/jfa.v12i1.5218 Development of High Nutritious Fish Powder Mixture Using Chirocentrus dorab, Selaroides lepotolepis and Stolephorus indicus for Bakery Industry G. M. W. R. Bandara1*, H. S. Hewage 2 and P. C. Arampath3 ABSTRACT sensory panel. Of them, clove was selected as the best odor enhancer by the panelists. The The research was aimed to develop a highly proximate composition of selected fish nutritious fish powder mixture by powder showed 5.98% of moisture, 4.44% of incorporating dried fish powder of small fish, ash, 6.98% of fat and 44.25% of protein, Chirocentrus dorab (Katuwalla), Selaroides 9.23% of crude fiber and 29.16% of lepotolepis (Suraparawa) and Stolephorus carbohydrates, respectively. In indicus (Hadella) to enhance the nutritional microbiological tests, no colonies of E. coli value. Raw fish was collected from the and Staphylococcus aureus were detected in fishing area of Chillaw and Galle in Sri fish powder. Further, to verify the shelf life Lanka. The developed fish powder mixture is of fish powder, Aerobic Plate Count was a potential ingredient to enrich the performed at ambient temperature and nutritional value of wheat flour mixtures or without adding any natural or artificial dough prepared in the bakery industry preservatives into fish powder. The shelf life conveniently. The fish powder mixture of fish powder was three weeks at ambient formulae were developed by mixing with temperature. In conclusion, the developed different ratios of selected small dry fish nutritious fish powder has high potential as a powder. The best fish powder formulation low cost, convenient ingredient to enhance was selected using sensory evaluation the protein content in bakery products. conducted using fish powder incorporated Further studies on extended shelf life wheat flour buns. Further, in order to determination by adding natural enhance the odor of fish powder mixture, preservatives could be recommended. natural ingredients such as clove, almond essence and vanilla were separately Keywords: Chirocentrus dorab, Fish incorporated into the selected fish powder powder, Selaroides lepotolepis, Shelf life, formulation and they were evaluated by a Stolephorus indicus 1 Postgraduate Institute of Agriculture, University of INTRODUCTION Peradeniya, Peradeniya, Sri Lanka 2Faculty of Science, Horizon Campus, Malabe, Sri Lanka Economically developing countries like Sri 3Department of Food Science and Technology, Lanka has a long need for inexpensive Faculty of Agriculture, University of Peradeniya, sources of animal protein for human Peradeniya, Sri Lanka consumption as a help to prevent * [email protected] malnutrition (Abbey, 2017). The use of high http://orcid.org/ 0000-0002-4682-0907 protein fish offers a possible way of alleviating this problem. Many people are This article is published under unable to afford for seafood products, the Creative Commons Attribution License (CC 4.0), especially in the areas where the seafood is which permits unrestricted use, distribution, and not available. Therefore, as a solution to the reproduction in any medium provided the original work is economic and logistic challenges, properly cited increasing small fish consumption among 29 G. M. W. R. Bandara, H. S. Hewage and P. C. Arampath the poor will be essential and this product Sri Lanka and they were transported to the can be introduced to stimulate the demand. laboratory of Horizon Campus, Malabe, Sri Lanka in ice boxes. The fish were then In this study, three varieties of small washed, degutted, and de-headed, and the fish were selected based on the high cleaned fish were dipped in pure lime nutritious value according to a previous extract for 10 minutes and arranged on study conducted by Edirisinghe et al. perforated trays to oven-dry under 60 0C for (2000). The study exemplifies that the one hour and 45 minutes separately for each protein content of Chirocentrus dorab fish type. Once the samples were dried, (Katuwalla), Selaroides lepotolepis those were ground and sieved with a mesh (Suraparawa) and Stolephorus indicus sieve. The dried fish samples were (Hadella) are respectively, 17.6%, 15.7 % measured and stored in airtight plastic and 15.9% among many other small fish bottles until next use under the room varieties in Sri Lanka. These small fish are temperature. abundant in coastal fishing areas, however, people have lesser consumption compared Formulating Fish Power to the other fish species. The Food and Agriculture Organization of the United A 50g of each fish type was collected and Nations has approved a high-quality fish mixed with wheat flour with different ratios powder product, which can be incorporated to make buns as shown in Table 1. in quick bread, cakes, cookies, cereals, pastries, and baby foods without lowering Table 1: Ratios of mixing fish powder and the appealing of these foods to the wheat flour for making buns consumer. Fish Wheat Treatment Therefore, in order to minimize the flour (g) flour no gap between the consumption of high (g) nutritious small fish among the Sri Lankan 10 20 T1 community a fish powder mix incorporated 15 15 T2 with wheat flour was developed and 20 10 T3 evaluated for the application to the bakery industry, which was the main objective of the study. Separately, 5g of yeast was dissolved in 15ml of hot water and 10g of yeast was MATERIALS AND METHODS added and mixed thoroughly and allowed to react for 10 minutes and one-third of the Sample Preparation yeast mixture was added to three batches of flour separately. A 3g of salt and 8g of The selected fish varieties were collected margarine were also added to the mixture. from fish landing sites in Chillaw and Galle, Samples were mixed gently using clean 30 Development of High Nutritious Fish Powder Mixture gloved hands and the dough was kept to rise above. As per the results, the best odor for about 45 minutes. Then, approximately enhanced fish powder formula was selected 10g of dough was taken and shaped to round for the analysis. and placed on the tray. This was then baked at 1800C for 25 minutes in a preheated Nutritional Analysis electric oven. The determination of moisture A sensory evaluation was conducted content was done according to the oven with 30 untrained panelists. Further, the drying method of ISO 712:2009 (Sri Lanka results of the five points hedonic scale Standards, 2009). Total ash content was sensory evaluation for overall color texture, determined using ISO 2171:2007 (Sri fishy odor, taste and after taste of fish Lanka Standards, 2007) method. Crude fat powder buns were analyzed by the Kruskal- content, crude protein content and crude Wallis nonparametric method using fiber content were determined according to MINITAB statistical software version 18.1. AOAC (2000) method. Further, the As per the results, the best fish powder carbohydrate content was determined formula was selected for further according to the Nitrogen free method development of appealing odor. described by AOAC (2000). Formulating and Selecting Odor Enhancer Calorific Value In order to develop an appealing odor to the The caloric value (CV) was calculated powder mixture, three enhancers such as in kilocalories per 100g (kcal/100g) by vanilla, cloves and almond essence were multiplying the energy values for each used. The batches were prepared according nutrient such as crude fat, protein and to the below table (Table2) using the best carbohydrate values as follows, where, % sample from the fish powder mixture in CV = (% Protein × 4.36) + (% Lipid × 9.02) Table 1. A sensory evaluation was + (% Carbohydrate × 3.68) (USDA, 2019). conducted with 30 untrained panelists using the same statistical method described Table 2: Ratios of mixing selected fish powder (T1) with odor enhancers for making buns Fish Wheat Flour Enhancer Quantity Treatment powder (g) (ml) No (g) 10 20 Cloves 5 T4 10 20 Vanilla 5 T5 10 20 Almond essence 5 T6 31 G. M. W. R. Bandara, H. S. Hewage and P. C. Arampath Evaluation of Microbial Stability of the coli were done according to SLS 516: 2013 Fish Powder Mixture Part 3 (Sri Lanka Standards, 2013). Total Plate Count and Enumeration of RESULTS Yeast and Mold Selection of the Most Preferred Fish Powder Formula by Sensory Evaluation The samples were prepared according to the SLS 516:2013 standards (Sri Lanka The null hypothesis stated that the medians Standards, 2013). The total plate count was of all groups were equal whereas, the determined according to the method alternative hypothesis stated that at least described by SLS 516: 2013 Part 1 and Part one group was different from the population 2 and the same method was used to median. The comparison of Hstat and Htable determine the enumeration of yeast and values for sensory attributes showed that mold. This was also used for the analysis of only texture was significantly different shelf life and was performed in two weeks’ among the treatments and other sensory time intervals for 4 weeks and results were attributes had no significant differences compared with SLS standards. Further, among three different batches, T1, T2 and Enumeration of Staphylococcus aureus was T3. According to the average ranks of each performed according to SLS 516: 2013 Part sensory attribute, a WEB (Radar) 6 and detection and enumeration of presentation was created (Figure 1) and the coliform, faecal coliform and Escherichia analysis showed fondness for colour, Figure 1: Radar chart for sensory attributes of each treatment with fish powder formula 32 Development of High Nutritious Fish Powder Mixture texture, taste and after taste were relatively the fondness for overall flavour, overall higher and fishy odour was relatively lower odour, overall texture were relatively higher in sample T1. Therefore, sample T1 was and overall mouthfeel and overall likeness selected as the most preferable fish powder were greater in sample T4.
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