Chemical Characteristics of Fish Nugget with Mangrove Fruit Flour Substitution

Ulfah Amalia, Yudomenggolo Sastro Darmanto, Sumardianto, Laras Rianingsih
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引用次数: 9

Abstract

Mangrove fruit has been widely used in various countries. In Indonesia the fruit is not used optimally. The advantages of utilization mangrove fruit in the processing of fish nuggets could reduce imports. The different proportion (0%, 20%, 30%, 40%) of mangrove fruit flour as a substitued for wheat flour gave significant effect (P < 0.05) on the value of water content, fat content, protein content and ash content. The higher substitution of mangrove fruit flour raised protein content of fish nugget products. Thus, its showed that mangrove fruit flour are potentially to improve the nutritional value of fish nugget.

用红果粉替代鱼块的化学特性
红树果实在各国得到了广泛的应用。在印度尼西亚,这种水果没有得到最佳利用。利用红树果实加工鱼块具有减少进口的优势。不同比例(0%、20%、30%、40%)的红果粉替代小麦粉效果显著(P <0.05)对水分含量、脂肪含量、蛋白质含量和灰分含量的影响。较高的红果粉替代量提高了鱼块制品的蛋白质含量。由此可见,红果粉具有提高鱼块营养价值的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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