scholarly journals SENSORY ACCEPTABILITY OF COOKIES FORTIFIED WITH TILAPIA FISH BONE POWDER

10.37512/800 ◽  
2020 ◽  
Keyword(s):  
Tap Water ◽  
Control Sample ◽  
Calcium Content ◽  
Fish Bone ◽  
Average Weight ◽  
Sensory Acceptability ◽  
Bone Powder ◽  
Naoh Solution ◽  
Dried Fish ◽  
Hedonic Scale

A large percentage of fresh tilapia fish, including bone, is inedible and largely considered as waste. In order to find some use for waste fish bone, this study was conceived and conducted. Its aim was to determine the sensory acceptability of cookies to which tilapia fish bone powder has been added, and the potential for cookies to deliver calcium to consumers. It also aimed at analyzing the calcium content of control and experimental samples of cookies. Wheat grains were cleaned, dried and milled. The tilapia fish was boiled and the flesh removed by hand and the bones rinsed with tap water. The fish frame was boiled with 2% NaOH solution in the ratio 1:5 (fish frame to NaOH) at 80-90ºC for 30 min at an adjusted pH of 6.2. Further processing with 0.1% citric acid removed the fishy aroma, while 5% hydrogen peroxide solution was used as disinfectant. The bones were dried in an oven at 100 ºC for 3 hours and ground. The fortification of 0.5 kg of wheat flour was done with 1g, 5g and 10g of fish bone powder. The control sample did not contain fish bone powder. The samples were baked and the cookies used for the organoleptic tests. Calcium content in the cookies was determined using an Atomic Absorption Spectrophotometer at a wavelength of 422.67 nm. A nine-point hedonic scale was used for the sensory evaluation of the taste, colour and mouthfeel of the cookies. The results showed that the Calcium content of the cookies increased with addition of fish bone powder. The dried fish bone powder contained approximately 100 mg of calcium/1000 mg of fish bone powder. The most liked cookie (average weight of 20 grammes) had a calcium content of 40 mg and therefore twenty-five of them would be required to supply the 1000 mg RDA of an adult person. The sample fortified with 2% fish bone powder was rated the best by the panelists overall for the three sensory attributes assessed. Therefore, fish bone fortified cookies are sensorially acceptable at 2% fortification level and can be consumed as a supplementary food for dietary calcium delivery.

scholarly journals Research Note: Vege-Fish Noodle: Its Quality and Acceptability

2016 ◽  
pp. 213-220
Author(s):  
Roberta Lauzon ◽  
Obdulia Camooying ◽  
Naomi Petronio
Keyword(s):  
Proximate Composition ◽  
Calcium Content ◽  
Fish Bone ◽  
Expansion Ratio ◽  
Sensory Attributes ◽  
Consumer Evaluation ◽  
Bone Powder ◽  
Cost Of Production ◽  
Hedonic Scale ◽  
The Cost

Three levels (1, 5 and 10%) of fish bone powder and (25, 37.5 and 50%) squash paste were used in the production of vege-fish noodle. Expansion ratio, bulk density, oil absorption, and percent yield were determined. Sensory attributes were evaluated employing Quality Scoring in combination with the 9-Point Hedonic scale. Proximate composition of the most acceptable formulation was analyzed. Consumer evaluation of there commended formulation was assessed and the cost of production was determined. Levels of fish-bone powder and squash paste have no significant effect on the physical qualities of noodles except percent yield. Sensory attributes of vege-fish noodles were significantly influenced by the incorporation of fish bone powder and squash paste except taste of the product. General acceptability is significantly higher in treatment with highest level of both fish bone powder and squash paste. The proximate composition of vege-fish noodle is higher than its commercial counterpart except ash. The calcium content of the product is 1,918.08 mg/kg. The vege-fish noodle is acceptable among 70.80% of the consumers. The cost of production is lower with the break-even price of P28.70/350 grams.

scholarly journals Recovery of Belida Fish Bone Byproduct as a Rich Calcium Powder by Alcali Method

2016 ◽  
Vol 19 (2) ◽  
pp. 148
Author(s):  
Indriati Kusumaningrum ◽  
Doddy Sutono ◽  
Bagus Fajar Pamungkas
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Calcium Content ◽  
Fish Bone ◽  
Fat Content ◽  
Ash Content ◽  
East Kalimantan ◽  
Bone Powder ◽  
Calcium Source

Belida (Chitala sp.) bone is one of the waste from amplang processing which not treated properly<br />yet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bone<br />powder as calcium source. The aim of this study was to determine the best treatment (boiling frequency)<br />to produce belida fish bone powder which the best characteristics based on highest calcium content. The<br />processing applied alkali method (used NaOH) to produce belida fish bone powder. The treatment of this<br />study was boiling frequency, i.e. P1 (once boiling), P2 (twice boiling), P3 (three times boiling), and P4 (four<br />times boiling) with 30 minutes on each boiling. Observed parameters in this study were moisture content,<br />ash content, protein content, fat content, calcium content, phosphor content, pH and whiteness. The results<br />showed that four times boiling gave the best result with the highest calcium content 31.31%. The range of<br />calcium content was 28.25%-31.31%. While the range of phosphor content was 3.95%-4.06%.<br /><br />

scholarly journals The Characteristic of Calcium Fortified Fish keropok from Belida (Chitala sp.) Fish Bone

2016 ◽  
Vol 19 (3) ◽  
pp. 233 ◽  
Author(s):  
Indrati Kusumaningrum ◽  
Andi Noor Asikin
Keyword(s):  
Calcium Content ◽  
Fish Bone ◽  
Fat Content ◽  
Ash Content ◽  
East Kalimantan ◽  
Randomized Design ◽  
Bone Powder ◽  
Calcium Source ◽  
Powder Addition ◽  
Completely Randomized Design

Belida (Chitala sp.) bone is one of the waste from amplang processing which not treated properly yet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bone powder as calcium source which can be added to various food formulations such as keropok. The aim of this study was to determine the chemical characteristics of belida fishbone powder added keropok Observed parameters in this study were moisture content, ash content, protein content, fat content, calcium content, phosphor content and whiteness. The method applied the experimental design was Completely Randomized Design with five treatments of 0% (K0), 5% (K1), 10% (K2), 15% (K3) dand 20% (K4) fishbone powder addition with three replications to each treatments. The results showed that the addition of belida bone powder hadn’t significant effect to moisture of fortified keropok while had significant effect on ash, protein, fat, calcium, phosphor content and whitness. The higher addition of fishbone powder increasing the value of ash, calcium, phosphor and whiteness but decreasing protein and fat content of fortifief keropok. The result showed that K3 was the best treatment with 5.64% calcium content.

scholarly journals Recovery of Belida Fish Bone Byproduct as a Rich Calcium Powder by Alcali Method

2016 ◽  
Vol 19 (2) ◽  
pp. 148 ◽  
Author(s):  
Indrati Kusumaningrum ◽  
Doddy Sutono ◽  
Bagus Fajar Pamungkas
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Calcium Content ◽  
Fish Bone ◽  
Fat Content ◽  
Ash Content ◽  
East Kalimantan ◽  
Bone Powder ◽  
Calcium Source

Belida (Chitala sp.) bone is one of the waste from amplang processing which not treated properly yet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bone powder as calcium source. The aim of this study was to determine the best treatment (boiling frequency) to produce belida fish bone powder which the best characteristics based on highest calcium content. The processing applied alkali method (used NaOH) to produce belida fish bone powder. The treatment of this study was boiling frequency, i.e. P1 (once boiling), P2 (twice boiling), P3 (three times boiling), and P4 (four times boiling) with 30 minutes on each boiling. Observed parameters in this study were moisture content, ash content, protein content, fat content, calcium content, phosphor content, pH and whiteness. The results showed that four times boiling gave the best result with the highest calcium content 31.31%. The range of calcium content was 28.25%-31.31%. While the range of phosphor content was 3.95%-4.06%.

scholarly journals Effect of partially substituting wheat flour with fish bones powder on the properties and quality of noodles

2021 ◽  
Vol 21` (01) ◽  
pp. 17313-17329
Author(s):  
Narissara Uthai ◽  
Keyword(s):  
Wheat Flour ◽  
Waste Product ◽  
Medical Science ◽  
Microbiological Quality ◽  
Calcium Content ◽  
Fish Bone ◽  
Plate Count ◽  
Total Carbohydrate ◽  
Bone Powder

Adding salmon (Salmo salar) fish bone powder (SBP), as a partial substitute for refined wheat flour in the production of fresh noodles, was developed as a method of utilizing a waste product from fish industry, reducing the use of wheat flour and enhancing the nutritional quality of the noodles. Refined wheat flour was partially substituted with salmon bone powder at 0, 5, 10, 15 or 20% of refined wheat flour. The noodles, made from these combinations, were then tested for their color, cooking quality, texture, chemical, sensory properties and level of microorganism during storage. The results indicated that as the amount of salmon bone powder increased, the appearance became yellowish and darker, the elasticity and softness of the noodles were decreased.Cooking quality; cooking time and cooking yield decreased while cooking loss was increased. When the noodles made from 15% salmon bone powder plus 85% refined wheat flour were tested their moisture content, protein, total carbohydrate, fat and ash were 36.45, 3.34, 43.60, 3.34, 6.74 g/100g, respectively and their calcium content also progressively increased with increasing levels of salmon bone powder in the refined wheat flour. The calcium content from noodles made from 15% salmon bone powder plus 85% refined wheat flour was 1.84 g/100g. The sensory evaluation in terms of appearance, color, odor, elasticity, softness, smoothness, taste and overall acceptability showed that the cooked noodles containing 15% salmon bone powder had similar characteristics to cooked noodles made from 100% refined wheat flour. Levels of microorganism including total plate count, yeasts and molds remained low,while Escherichia coli, Staphylococus aureus, Bacillus cereus and Samonella spp. were non-detected. All microorganism levels within acceptable levels and remained within criterion of microbiological quality standardization of foods and tableware announced by Department of Medical Science (No.3/2017) throughout the storage. Overall, the noodles retained acceptable quality for at least 9 days in refrigerator at 4±2oC.

scholarly journals Physicochemical Characteristics of Nanocalcium Extract from Bones of Yellowfin Tuna (Thunnus Albacares)

2018 ◽  
Vol 21 (3) ◽  
pp. 385
Author(s):  
Wiyan Viyata Prinaldi ◽  
Pipih Suptijah ◽  
Uju Uju
Keyword(s):  
Calcium Content ◽  
Physicochemical Characteristics ◽  
Extraction Methods ◽  
Fish Bone ◽  
Yellowfin Tuna ◽  
Thunnus Albacares ◽  
Bone Powder ◽  
Calcium Source ◽  
The Fourier Transform

Fish bone calcium is known to have good bioavailability and can be used as a natural calcium source. This study was aimed to compare the physicochemical characteristics of nano-calcium from yellowfin tuna (<em>Thunnus albacares</em>) obtained by three different extraction methods: milling, acid and alkaline. The research was divided into three stages: preparation of bone powder, production ofnano-calcium from fish bone and characterization of the physicochemical properties of bone powder and nano-calcium. Acid extracted nano-calcium was found to have better properties as compared to that extracted by milling and alkaline as indicated by the degree of whiteness 92.61%, moisture content 0.33%, ash 99.03%, protein 0.19%, fat 0.22%, particle size 259 nm, calcium content 83.25% and phosphorus 9.65%. The Fourier Transform Infrared (FTIR) spectra profiles indicated the presence of phosphate group (PO43-) suggesting the nano-calcium was in the form of calcium phosphate apatite.

Preparation and characterization of collagen polypeptide chelated calcium from fish bone powder of channel catfish(Ictalurus punctatus)

2012 ◽  
Vol 36 (2) ◽  
pp. 314
Author(s):  
Jian-feng LU ◽  
Chang-wei MENG ◽  
Jin LI ◽  
Zi-hui GONG ◽  
Lin LIN ◽  
...  
Keyword(s):  
Ictalurus Punctatus ◽  
Channel Catfish ◽  
Fish Bone ◽  
Bone Powder

Advances in Triazole Synthesis from Copper-catalyzed Azide-alkyne Cycloadditions (CuAAC) Based on Eco-friendly Procedures

2019 ◽  
Vol 16 (2) ◽  
pp. 244-257 ◽  
Author(s):  
Marcus Vinicius Nora de Souza ◽  
Cristiane França da Costa ◽  
Victor Facchinetti ◽  
Claudia Regina Brandão Gomes ◽  
Paula Mázala Pacheco
Keyword(s):  
Biological Activities ◽  
Reaction Times ◽  
Water Extract ◽  
Fish Bone ◽  
New Drugs ◽  
Bone Powder ◽  
Wide Range ◽  
Recoverable Catalysts ◽  
Egg Shell ◽  
Work Up

Background: 1,2,3-triazoles are an important class of organic compounds and because of their aromatic stability, they are not easily reduced, oxidized or hydrolyzed in acidic and basic environments. Moreover, 1,2,3-triazole derivatives are known by their important biological activities and have drawn considerable attention due to their variety of properties. The synthesis of this nucleus, based on the click chemistry concept, through the 1,3-dipolar addition reaction between azides and alkynes is a well-known procedure. This reaction has a wide range of applications, especially on the development of new drugs. Methods: The most prominent eco-friendly methods for the synthesis of triazoles under microwave irradiation published in articles from 2012-2018 were reviewed. Results: In this review, we cover some of the recent eco-friendly CuAAC procedures for the click synthesis of 1,2,3-triazoles with remarks to new and easily recoverable catalysts, such as rhizobial cyclic β-1,2 glucan; WEB (water extract of banana); biosourced cyclosophoraose (CyS); egg shell powder (ESP); cyclodextrin (β- CD); fish bone powder; nanoparticle-based catalyst, among others. Conclusion: These eco-friendly procedures are a useful tool for the synthesis of 1,2,3-triazoles, providing many advantages on the synthesis of this class, such as shorter reaction times, easier work-up and higher yields when compared to classical procedures. Moreover, these methodologies can be applied to the industrial synthesis of drugs and to other areas.

scholarly journals INFLUENCE OF MECHANOMAGNETIC ACTIVATION OF SOLUTIONS CaCl2 AND Na2S2O3 ON PHASE STRUCTURE OF CEMENT STONE

2019 ◽  
Vol 62 (12) ◽  
pp. 101-107
Author(s):  
Tatyana E. Slizneva ◽  
Marina V. Akulova ◽  
Pavel B. Razgovorov
Keyword(s):  
Solid Phase ◽  
Tap Water ◽  
Pore Space ◽  
Control Sample ◽  
Hydrodynamic Cavitation ◽  
Cement Stone ◽  
Cement Pastes ◽  
Carbonate Ion ◽  
Joint Influence ◽  
Reactive Oxygen Forms

The mechanism of the joint influence of the magnetic field and hydrodynamic cavitation on the properties of CaCl2 and Na2S2O3 solutions used for mixing cement pastes is considered. Hydrodynamic cavitation leads to the formation of reactive oxygen forms, HCO3– anions, carbon dioxide nanobubbles, and initiates the interaction of new forms with impurity metal cations dissolved in water. After mechanomagnetic treatment of the solutions, particles of a solid phase with sizes of 5...10 and 10...100 nm were found in them. The observed increase in the ξ- potential indicates the stabilization of such dispersed systems with the preservation of nanoscale fractions in them (up to 3 days). At the same time, the progress of reactions under the conditions of tightness that occur after cement paste has been mixed. The effect of activating factors in tap water is more pronounced than in distilled water, which is explained by the process of hydration of the carbonate ion and the formation of fine nucleation centers. Using X-ray phase analysis, it was found that, along with calcite, aragonite crystallizes in the resulting cement stone, which is practically absent in the control sample. In addition, the analysis of diffraction patterns taken on the modified samples reveals the inclusion of a carbonate ion. Obviously, optimization of the pore space in the cement stone is achieved both by clogging the pores with fine calcium carbonate, and by forming small pores during crystallization of ettringite-like phases. It is established that the resulting cement stone is characterized by increased strength (by 9-30%) and frost resistance (up to 55%) compared to that obtained by the traditional method.

scholarly journals Effect of Addition of Citric Acid and Sodium Benzoate on pH and Microbial Profile of Soymilk

2020 ◽  
pp. 21-31 ◽  
Author(s):  
Johnpaul I. Agbaka ◽  
Charles N. Ishiwu ◽  
Ajibola N. Ibrahim
Keyword(s):  
Citric Acid ◽  
Sodium Benzoate ◽  
Food Systems ◽  
Tap Water ◽  
Control Sample ◽  
Storage Period ◽  
Ambient Conditions ◽  
Alternative Source ◽  
Microbial Profile ◽  
Chemical Preservatives

Aim: To study the synergistic effect of chemical preservatives on the keeping quality of soymilk. Study Design: Ten soymilk samples were prepared and treated with different concentrations of citric acid and sodium benzoate and stored at ambient conditions. Place and duration of Study: The present study was conducted at the Department of Food Science and Technology, Nnamdi Azikiwe University, Awka between March 2015 and June 2016 Methodology: Ten (10) soymilk samples were prepared. Soybean seeds (2 kg) that are free of dirt and stones were weighed and steeped in 4 L of tap water, a 12 h steeping regime was adopted. Each soymilk sample was formulated by adding different concentrations of sodium benzoate and citric acid, while the control sample had no treatment. All soymilk samples were then boiled at 75oC for 15 minutes and stored in storage bottles. Standard microbiological techniques were employed in the isolation and enumeration of potential spoilage organisms in soymilk samples. pH analysis was conducted throughout the storage period. Results: There was a decrease in pH of all soymilk samples with increasing storage time. pH at day 0 ranged between 6.2 to 7.2. Isolated bacteria in 10 soymilk samples included Streptococcus sp., Pseudomonas sp., Proteus sp., Bacillus spp., Staphylococcus aureus, Klebsiella sp., Escherichia coli, and Enterobacter species. However, results obtained showed that soymilk could keep up to 7 days at ambient temperature, encouraging the use of citric acid and sodium benzoate as chemical preservatives. Conclusion: In the present study, preservation of soymilk samples from a combination of citric acid and sodium benzoate which are chemical preservatives was found to be more effective than several organic preservatives. Hence, they represent an alternative source of chemical antimicrobial substances for use in food systems to prevent the growth of food borne microorganisms and extend the shelf-life of processed food.

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