Physicochemical Properties and Sensory Acceptance of Noodles Incorporating Mixed Fish Bone Powder From Filleting Waste
Keywords:
Fish bone, food waste, functional food ingredient, noodle, nutritional composition, sensory evaluationAbstract
This study investigated the effects of partially substituting wheat flour with fish bone powder, derived from mixed fish filleting waste, on the physicochemical and sensory attributes of noodles. The fish bones were sourced from filleting units, processed into powder, and incorporated into noodle production at 5–20% relative to wheat flour weight. Noodles with and without fish bone powder were evaluated. The substitution significantly enhanced the nutritional value of the noodles, with a 1.04–1.31-fold increase in crude protein, a 12–40-fold increase in ash, a 45–82-fold increase in calcium, and a 7–23-fold increase in phosphorus compared to the control. Conversely, cooking loss and yellow hue of the noodles increased with higher levels of fish bone powder, while the hardness, adhesiveness, pH, and cooking yield decreased. Noodles with 5% fish bone powder received the highest overall acceptability score. Fish bone powder shows potential as a nutrient-rich food ingredient for healthy noodles.
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