Roes of yellowfin tuna （Thunnus albacares） and red snapper （Lutjanus champecanus） are considered as abundant and underutilized by-product in Indonesia. The production of roe protein concentrate （RPC） is expected...Roes of yellowfin tuna （Thunnus albacares） and red snapper （Lutjanus champecanus） are considered as abundant and underutilized by-product in Indonesia. The production of roe protein concentrate （RPC） is expected to increase the economic value and potency of their usage. Tuna and red snapper RPC was defatted using etano195% with one, two, three and four times of repetition. Both RPC made with four times repetition of defatting had the highest protein content （79.90% and 80.72%）, showed high emulsion activity （97.46% and 99.62%） and emulsion stability （97.10% and 99.48%）, and decreased the interfacial tension of 51% and 55.9%, respectively. Mayonnaise was made with 0, 25, 50, 75 and 100% substitution level of each RPC with four times repetition ofdefatting. The physical, chemical and organoleptic properties of mayonnaise were studied. The best mayonnaise formulation was obtained from 50% substitution level of tuna and red snapper RPC. Mayonnaise with tuna and red snapper RPC had good viscosity （5,920 cPs and 5,845 cPs）, high emulsion stability （90.5% and 91.73%） and small fat globule size （±2.5 lam and ± 2.25 lam）, respectively. These mayonnaises also showed high score of spreadability and low intense of fishy odor. However they still had quite strong of fishy flavor based on scoring test.展开更多
The response surface methodology （Box-behnken design） was acknowledged for the production of optimized protein enriched pasta. Studied responses （protein, overall acceptability, hue angle and hardness） resulted to...The response surface methodology （Box-behnken design） was acknowledged for the production of optimized protein enriched pasta. Studied responses （protein, overall acceptability, hue angle and hardness） resulted to high protein pasta. The optima were at 12.5%,5 mung bean, 10% whey protein concentrate and 6% egg albumen in combination. Best combination of protein source and their respective level for high protein pasta on the quality evaluation basis were mung bean （15%） ＋ whey protein concentrate （10%）; mung bean （15%） ＋ egg albumen （6%）; mung bean （15%） ＋ whey protein concentrate （10%） ＋ egg albumen （6%）. Hue angle and Hardness remained within acceptable range. Model adequacy was supported with lack of fit test. Enriched protein pasta had excellent cooking and sensory quality during storage period of 4 months. ERH value ranged from 34-36 per cent had supported the results. Rheological properties and good storage behaviour （4 months） had also enhanced the quality of optimized protein enriched pasta. Enriched pasta was rated excellent by 70 per cent of the consumers in mass acceptability trials.展开更多
文摘Roes of yellowfin tuna （Thunnus albacares） and red snapper （Lutjanus champecanus） are considered as abundant and underutilized by-product in Indonesia. The production of roe protein concentrate （RPC） is expected to increase the economic value and potency of their usage. Tuna and red snapper RPC was defatted using etano195% with one, two, three and four times of repetition. Both RPC made with four times repetition of defatting had the highest protein content （79.90% and 80.72%）, showed high emulsion activity （97.46% and 99.62%） and emulsion stability （97.10% and 99.48%）, and decreased the interfacial tension of 51% and 55.9%, respectively. Mayonnaise was made with 0, 25, 50, 75 and 100% substitution level of each RPC with four times repetition ofdefatting. The physical, chemical and organoleptic properties of mayonnaise were studied. The best mayonnaise formulation was obtained from 50% substitution level of tuna and red snapper RPC. Mayonnaise with tuna and red snapper RPC had good viscosity （5,920 cPs and 5,845 cPs）, high emulsion stability （90.5% and 91.73%） and small fat globule size （±2.5 lam and ± 2.25 lam）, respectively. These mayonnaises also showed high score of spreadability and low intense of fishy odor. However they still had quite strong of fishy flavor based on scoring test.
文摘The response surface methodology （Box-behnken design） was acknowledged for the production of optimized protein enriched pasta. Studied responses （protein, overall acceptability, hue angle and hardness） resulted to high protein pasta. The optima were at 12.5%,5 mung bean, 10% whey protein concentrate and 6% egg albumen in combination. Best combination of protein source and their respective level for high protein pasta on the quality evaluation basis were mung bean （15%） ＋ whey protein concentrate （10%）; mung bean （15%） ＋ egg albumen （6%）; mung bean （15%） ＋ whey protein concentrate （10%） ＋ egg albumen （6%）. Hue angle and Hardness remained within acceptable range. Model adequacy was supported with lack of fit test. Enriched protein pasta had excellent cooking and sensory quality during storage period of 4 months. ERH value ranged from 34-36 per cent had supported the results. Rheological properties and good storage behaviour （4 months） had also enhanced the quality of optimized protein enriched pasta. Enriched pasta was rated excellent by 70 per cent of the consumers in mass acceptability trials.
