Development of Calcium Enriched Bread with Asian Seabass Bone Powder

Abstract

Thailand is one of the countries with high aquaculture production, especially Asian seabass, and is the top exporter of processed fish. Aquaculture production tends to increase every year continuously for the past 10 years and it generates a lot of fish waste which gives value-added benefits both economically and environmentally. Fishbone is a source of calcium and which is biocalcium and contains up to 30-35 percent and is used as an alternative raw material in the production of calcium supplements and to create value-added products. However, the calcium in the fishbone is in the form of calcium phosphate, which is similar to the composition of human bones and teeth. It will make bones and teeth stronger. Osteoporosis is the second-highest public health problem in the world after heart disease and stroke.  The main cause is a lack of calcium. Data have shown that calcium intake among Thai people is below the recommended amount and had a risk of osteoporosis as high as 90%, especially those aged 60 years and over. One approach to reducing this problem is to consume foods that are high in calcium.  Bread is a bakery product that Thai people consume as a staple food. But bread is low in calcium, so the researchers were interested in adding more calcium to bread.

The objective of the study was to determine the optimal ratio for the partial substitution of wheat flour with Asian seabass fishbone powder in bread for the enrichment of calcium. Fishbone powder was produced according to the fish biocalcium method and measured in physical and chemical properties. One of three bread formulas was selected based on their chemical, physical and sensory properties for bread making in this study. The ranking test was done by 30 students and staff of the Faculty of Public Health, Mahidol University, aged 21-26 years who like to eat bread. The substitution of fishbone powder was divided into 4 levels: 0, 1, 3, and 5%. The physical and chemical properties of the bread were measured. Fishbone powder contained moisture, fat, protein, ash, and calcium content of 4.10%, 0.13%, 0.4%, 88.59%, and 196.94 mg/g, respectively. The color value of fishbone powder was a high L* (lightness) value of 95.34 that higher than the L* of wheat. The a* value of -0.32 indicated a slight greenish hue. The b* value of 6.31 indicated a yellowish hue. Most of the 3 bread formulas had similar physical properties. But the sensory property of bread formula 2 was the most liked by the taste panel. Therefore, bread formula 2 was used in the next experiment. The increase of fishbone powder proportion increased the moisture, ash, and calcium content, density, and L* value while the protein, carbohydrate content, and specific volume decreased significantly (P <0.05) and also affected negatively the texture of the bread. There was no effect on a*, b*, weight loss, and the amount of free water. Bread with fishbone powder 0%, 1%, 3%, and 5%   had calcium content of 11.29±0.53, 65.57+1.69, 180.86+1.68, and 267.15+10.89 mg/ 50 g, respectively. The 1% fishbone powder substitution could not be claimed nutritionally. But substitutions at 3%, and 5% can be nutritionally claimed as "High Calcium" or "Rich in Calcium". 

This study was approved by the Ethical Review Committee for Human Research Faculty of Public Health, Mahidol University (COA No. MUPH 2022-014).