Feasibility of fish protein concentrate in Bakery Products

The concept of fish protein concentrate (FPC) is based on the more efficient use of fishery resource by converting under-utilized fish to acceptable products for human consumption. FPC is produced by solvent extraction of several different fish species contains between 75% and 95% protein, which is particularly high in quality. This type of product can be used in bakery products to improve their physical, organoleptical and markedly nutritional quality especially in bread. It can be useful as a good source of protein to keep human from some diseases-based mal nutrition like kwashiorkor as well.

کلیدواژه ها:

Bakery products enrichment ، Fish Protein Concentrate ، Nutritional value