Response surface methodology

Bioinformatics

Crystallography

Biology

Image (mathematics)

Artificial intelligence

Composite material

Bioavailability

Chemistry

Materials science

Scanning electron microscope

Fish bone

Texture (cosmology)

Water holding capacity

Computer science

Fishery

Fish <Actinopterygii>

Food science

Chromatography

Microstructure

International Journal of Food Science & Technology

Summary The aim of present study was to prepare the micro size fish bone dispersion (F.B) by a novel method and fortified in snacks based on wheat flour (W.F) with fish meat (F.M) addition. A formulation blend of W.F 10–50 g, potato powder (P.P) 0–40 g, F.M 0–30 g and F.B 0–20 g was used to investigate different responses using response surface methodology ( RSM ). The results revealed that F.M significantly ( P &lt; 0.05) influenced on protein content and inverse relation with water holding capacity ( WHC ) and hardness. Whereas, F.B increased hardness, ash and calcium contents but decreased WHC , expansion and colour parameters. Furthermore, scanning electron microscopy ( SEM ) confirmed the effect of independent variables on morphology of the product. Optimised formulation (w/w) was W.F 35.71%, P.P 28.57%, F.M 21.42% and F.B 14.28% with 37% bioavailable calcium, improved texture and nutritional value.

The effects of fish meat and fish bone addition on nutritional value, texture and microstructure of optimised fried snacks