Physicochemical stability of bread fortified with tilapia-waste flour

The physicochemical stability of six bread formulations with different tilapia flour (BTF) levels (0%, 2.5%, 5%, 10%, 15%, and 20%) in substitution to wheat flour was investigated regarding moisture content, water activity (aw), pH, instrumental color parameters, texture profile, lipid and protein o...

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Bibliographic Details
Published in:CyTA - Journal of Food
Main Authors: Maria Lúcia Guerra Monteiro, Eliane Teixeira Mársico, Manoel Soares Soares Junior, Márcio Caliari, Carlos Adam Conte-Junior
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Subjects:
fish by-products
bread storage
color indices
texture profile
oxidative stability
Online Access:http://dx.doi.org/10.1080/19476337.2018.1547793

Internet

http://dx.doi.org/10.1080/19476337.2018.1547793

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