Table 1.
Bread formulations, proximate compositions, and physical properties of bread. A: Ingredients used in salmon powder (SP) enriched bread. B: Proximate composition of bread elaborated with SP. C: Physical properties of bread made with SP.
| A | |||||||
| Sample code | |||||||
| Ingredients (g) | Control | 5% SFP | 10% SFP | 15% SFP | |||
| Wheat flour | 150 | 142.5 | 135 | 127.5 | |||
| Salmon powder | - | 7.5 | 15 | 22 | |||
| Salt | 2.25 | 2.25 | 2.25 | 2.25 | |||
| Sugar | 9 | 9 | 9 | 9 | |||
| Yeast | 2.25 | 2.25 | 2.25 | 2.25 | |||
| Butter | 7.5 | 7.5 | 7.5 | 7.5 | |||
| Water | 90 | 90 | 90 | 90 | |||
| B | |||||||
| Sample code | SFP | Control | 5% SFP | 10% SFP | 15% SFP | ||
| Protein (%) | 58.06 ± 0.13 | 13.91 ± 0.19 d | 16.27 ± 0.08 c | 18.22 ± 0.06 b | 20.04 ± 0.10 a | ||
| Fat (%) | 38.55 ± 0.09 | 3.86 ± 0.02 d | 6.03 ± 0.06 c | 7.26 ± 0.08 b | 9.13 ± 0.02 a | ||
| Ash (%) | 1.37 ± 0.06 | 2.13 ± 0.02 b | 2.36 ± 0.05 a | 2.42 ± 0.09 a | 2.42 ± 0.09 a | ||
| Moisture (%) | 2.15 ± 0.03 | 34.38 ± 0.55 a | 31.42 ± 0.42 a | 32.90 ± 0.47 a | 33.33 ± 0.73 a | ||
| Carbohydrate (%) | - | 80.10 ± 0.18 a | 75.35 ± 0.11 b | 72.10 ± 0.19 c | 68.42 ± 0.11 d | ||
| Energy (Kcal) | 579.55 ± 0.30 | 410.8 ± 0.18 d | 420.71 ± 0.17 c | 426.62 ± 0.44 b | 435.96 ± 0.36 a | ||
| C | |||||||
| Sample code | Width/height ratio (mm) | Volume (mL) | Specific volume (mL/g) | ||||
| Control | 1.80 ± 0.12 b | 111 ± 1.00 a | 2.47± 0.02 c | ||||
| 5% SFP | 1.77 ± 0.38 a | 103 ± 1.15 b | 2.35 ± 0.01 b | ||||
| 10% SFP | 1.74 ± 0.15 a | 97 ± 0.58 c | 2.18 ± 0.00 a | ||||
| 15% SFP | 1.77 ± 0.10 a | 96 ± 1.05 c | 2.16 ± 0.02 a | ||||
5% SFP, 10% SFP, and15% SFP: bread prepared with 5, 10, and 15 g of salmon fish powder/100 g of wheat flour. Control bread. n = 3 ± standard deviation. Values within a column followed by the same superscript letter are not significantly different from each other (p > 0.05) according to Tukey’s test.