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How the inclusion of cod (Pseudophycis bachus) protein enriched powder to bread affects the in vitro protein and starch digestibility, amino acid profiling and antioxidant properties of breads

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Abstract

The aim of the present study was to incorporate Pseudophycis bachus powder (cod fish powder—CFP) into bread with different levels (5%, 10% and 15%), and evaluate the physical (moisture, volume), technological (texture and colour), nutritional (amino acid content, protein and starch digestibility), and nutraceutical (total phenolic content (TPC) and antioxidant capacity) properties of the fortified breads compared with a control bread. Partial substitution of wheat flour with CFP improved the nutritional and nutraceutical properties of bread. The results showed that fortification of wheat flour with CFP reduced the predictive glycaemic index of bread. Additionally, bread with CFP showed an increased (p < 0.05) protein digestibility and protein quality in terms of an increased corrected amino acid score (CAAS). Moreover, total phenolic content and antioxidant capacity of bread samples were increased with CFP addition. Thus, enrichment of bread with CFP may be a significant alternative to the food industry to deliver nutritionally enriched bread.

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Acknowledgement

This research was supported by postgraduate Lincoln University, Christchurch, New Zealand and authors kindly acknowledge the project funding department of Lincoln University for financial support.

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Authors and Affiliations

  1. Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, Christchurch, New Zealand

    Ajay S. Desai, Tang Beibeia, Xikun Lu, Jingrong Gao, Margaret Brennan & Charles Brennan

  2. School of Food Science and Engineering, South China University of Technology, Guangzhou, China

    Xinbo Guo, Xin-An Zeng & Charles Brennan

  3. Riddet Research Institute, Palmerston North, New Zealand

    Ajay S. Desai & Charles Brennan

  4. School of Science, RMIT, Melbourne, Australia

    Ajay S. Desai & Charles Brennan

  5. Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Maharashtra, 415712, India

    Ajay S. Desai

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  1. Ajay S. Desai
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  2. Tang Beibeia
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Correspondence to Ajay S. Desai.

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Desai, A.S., Beibeia, T., Lu, X. et al. How the inclusion of cod (Pseudophycis bachus) protein enriched powder to bread affects the in vitro protein and starch digestibility, amino acid profiling and antioxidant properties of breads. Eur Food Res Technol 247, 1177–1187 (2021). https://doi.org/10.1007/s00217-021-03699-w

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  • DOI: https://doi.org/10.1007/s00217-021-03699-w

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