Table 2.
Technological characteristic of bread enriched with different levels of salmon powder (SB). A: Texture profile analysis. B: Color characteristics of crust and crumb.
| A | ||||
| Parameter | Control | 5% SFP | 10% SFP | 15% SFP |
| Hardness (g) | 1082.77 ± 0.20 b | 1648.48 ± 44.88 a | 1525.91 ± 60.81 a | 1198.41 ± 78.59 b |
| Springiness (mm) | 0.935 ± 0.03 a | 0.892 ± 0.01 b | 0.882 ± 0.03 b | 0.879 ± 0.01 b |
| Gumminess (g) | 788.99 ± 5.01 b | 946.54 ± 5.26 a | 962.11 ± 86.19 a | 776.15 ± 33.23 b |
| Chewiness (g) | 737.25 ± 10.79 b | 835.58 ± 18.70 a | 886.89 ± 76.60 a | 674.79 ± 42.26 c |
| Cohesiveness (ratio) | 0.73 ± 0.01 a | 0.58 ± 0.02 b | 0.62 ± 0.02 b | 0.62 ± 0.02 b |
| Resilience (ratio) | 0.35 ± 0.01 a | 0.27 ± 0.01 b | 0.29 ± 0.02 b | 0.29 ± 0.01 b |
| B | ||||
| Crust Color | ||||
| Sample code | Control | 5% SFP | 10% SFP | 15% SFP |
| L* | 91.45 ± 0.32 a | 85.46 ± 0.11 b | 86.05 ± 0.38 b | 85.95 ± 0.22 b |
| a* | 9.97 ± 0.27 a | 2.17 ±0.63 b | 1.58 ± 0.37 bc | 0.66 ± 0.23 c |
| b* | 36.65 ±0.07 a | 32.57 ± 0.09 b | 33.42 ± 0.91 b | 33.73 ± 0.41 b |
| ΔE | - | 10.67 ± 0.34 a | 10.49 ± 0.34 a | 11.26 ± 1.08 a |
| Crumb Color | ||||
| Sample code | Control | 5% SFP | 10% SFP | 15% SFP |
| L* | 95.31 ± 0.12 b | 96.54 ± 0.11 a | 96.59 ± 0.16 a | 96.31 ± 0.06 a |
| a* | 12.23 ± 0.02 c | 12.96 ± 0.23 b | 13.23 ± 0.12 ab | 13.53 ± 0.12 a |
| b* | 30.92 ± 0.08 d | 32.55 ± 0.56 c | 33.92 ± 0.26 b | 35.54 ± 0.03 a |
| ΔE | - | 2.23 ± 0.69 a | 3.41 ± 0.27 b | 4.89 ± 0.23 c |
5% SFP, 10% SFP, and15% SFP: bread prepared with 5, 10, and 15g 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.