Characterization of bread samples enriched with fish flour (Cobia, Rachycentrum canadum)

In enriched foods, a nutrient not naturally present is added to improve the nutritional profile of the product. The nutritional deficit of cereal proteins (lacking in lysine, threonine and tryptophan), can be complemented by animal or plant proteins of high biological value. This issue is particularly important in developing countries, where malnutrition is often associated with inadequate caloric intake. This work aimsat evaluatingthe bread-making performance of wheat dough enriched with 10% fish flour from easily farmed Cobia species. The flour contained 13% (d.b.) lipids and 86.5% protein, and the lysine content was 7.65% of total protein. Bread loaves were produced using a straight process (mixing time, 10 min; fermentation, 85 min at 30°C; cooking at 210°C for 15 min at 76% relative humidity). Bread samples obtained from eitherthe fortified mixture (FB) or from 100% wheat flour (CB) were characterized by several physical indices (specific volume, colour, water activity, alveoli characteristics, softness) at different storage times. Sensory evaluation was carried out also by instrumental approaches (electronic nose and electronic tongue). FB showed a higher humidity than CB at all storage times. The addition of fish flour caused a 20% decrease in the specific volume. This phenomenon is in part responsible for the higher crumb consistency of the FB sample (about 50% more than CB). Nevertheless, the FB staling rate was lower, thus providing a similar crumb consistency between FB and CB after five days storage. The enriched bread were judged acceptable according to a sensory preference test carried out by a trained panel. Based on these preliminary results, FB can be considered acceptable and it may be a suitable food for groups under a protein-deficient regime.