声明
Contents
Abstract
摘要
List of abbreviations
CHAPTER 1 INTRODUCTION AND LITERATURE REVIEW
1．1 Background of research
1．2 Types of snacks based on processing methods
1．2．1 Extruded snacks
1．2．2 Fried snacks
1．2．3 Baked snacks
1．2．4 Frozen snacks
1．3 Why fisheries waste is necessary to be managed
1．4 Raw material for snacks food
1．4．1 Wheat flour (W．F)
1．4．2 Starch
1．4．3 Potato flour and potato starch
1．4．4 Proteins
1．4．5 Food additives
1．5 Development of snacks for dietary requirements based on fish meat and fish waste
1．6 Processing of fish and fish waste
1．6．1 Fish bone processing
1．6．2 Fish bone as a human food
1．6．3 Value added products from fish processing waste
1．7．1 Optimization of snacks based on corn starch and fish meat
1．7．2 Snacks based on meat and wheat flour
1．7．3 Development of snacks from FPI
1．7．4 Promoting pharmaceutical and functional snack food using fish meat
1．7．5 Addition of food additives in improving physio-chemical properties of snacks
1．8 Scope of study
1．9 Problem statement and research objectives
CHAPTER 2 Preparation，optimization and characterization of fish bone powder prepared with different processing methods
2．1 Introduction
2．2 Material and Methods
2．2．1 Material
2．2．2 Preparation of fish bone powder
2．2．3 Measurement of particle size
2．2．4 Zeta potential of FBP
2．2．5 Proximate composition of FBP
2．2．6 Determination of mineral content in FBP
2．2．7 FTIR analysis of FBP
2．2．8 Scanning electron microscopy(SEM)analysis
2．2．10 In vitro digestibility of protein(IVDP)
2．2．11 Statistical analysis
2．3 Results and Discussion
2．3．1 Particle size
2．3．2 Zeta potential of FBP
2．3．3 Proximate and Mineral composition of FBP
2．3．4 FTIR analysis of FBP
2．3．5 SEM of FBP
2．3．6 In vitro Ca digestibility
2．3．7 IVDP of FBP
2．3．8 Amino acids
2．4 Application of FBP
2．5 Conclusion
CHAPTER 3 The effects of fish meat and fish bone addition on nutrition， texture and microstructure of optimized flied snacks
3．1 Introduction
3．2 Material and Methods
3．2．1 Material
3．2．2 Preparation of micro fish bone
3．2．3 Measurement of particle size
3．2．4 Preparation of snacks
3．2．5 Proximate chemical compositional analysis of snacks
3．2．6 Water holding capacity (WHC)of fried snacks
3．2．7 Measurement of expansion
3．2．8 Hardness(Texture profile analysis)of fried snacks
3．2．9 Color analysis of flied snacks
3．2．10 Microstructure of fried snacks
3．2．11 Sensory analysis of fried snacks
3．2．12 Amino acid analysis
3．2．13In vitro digestibility of fish bone calcium in snacks
3．2．14 Statistical analysis
3．3 Results and Discussion
3．3．1 Influence of formulation variables on protein content of fried snacks
3．3．2 Proximate chemical compositional analysis of fried snacks
3．3．3 Effect of formulation variables on water holding capacity of fried snacks
3．3．4 Influence of formulation variables on expansion of fried snacks
3．3．5 Impact of formulation variables on hardness of fried snacks
3．3．6 Color analysis of fried snacks
3．3．7 Optimization procedure for fried snacks enriched with F．M and F．B
3．3．8 SEM analysis of fried snacks
3．3．9 Sensory analysis
3．3．10 Amino acid analysis
3．3．11 In vitro bioavailable calcium in optimized snacks
3．4 Conclusion
CHAPTER 4 Effect of wheat flour replacement with cassava starch on chemistry,microstructure and pjysio-Chemical properties of fried snacks
4．1 Introduction
4．2 Material and methods
4．2．1 Material
4．2．2 Snacks preparation
4．2．3 Nutritional value and proximate composition
4．2．4．Expansion(thickness)
4．2．5 Water hydration capacity (WHC)
4．2．6 Texture profile analysis(TPA)
4．2．7 Color measurements
4．2．8 FTIR analysis
4．2．9 X-ray diffraction
4．2．10 Morphology
4．2．11 In vitro digestibility of Ca
4．2．12 Statistical analysis
4．3 Results and discussion
4．3．1 Nutritional value
4．3．2 Expansion and WHC of snacks
4．3．3 TPA
4．3．4 Color analysis of fried snacks
4．3．5 FTIR spectroscopy
4．3．6 XRD crystallography of fried snacks
4．3．7 SEM
4．3．8 Ca in vitro digestibility
4．4 Conclusion
CHAPTER 5 Hydrophilic emulsifiers improve the physiochemical properties，microstructure，water distribution and in vitro protein digestibility of fish meat based fried snacks
5．1 Introduction
5．2 Material and methods
5．2．1 Material
5．2．2 Preparation of snacks
5．2．3 Expansion of snacks
5．2．4 Moisture and fat content
5．2．5 WHC
5．2．6 Hardness
5．2．7 Pasting properties
5．2．8 LF-NMR analysis
5．2．9 Scanning electron microscopy(SEM)
5．2．10In vitro protein digestibility
5．2．11 Statistical analysis
5．3 Results and discussion
5．3．1 Moisture and fat content
5．3．2 Expansion
5．3．3 WHC
5．3．4 Hardness
5．3．5 Pasting properties
5．3．6 LF-NMR
5．3．7 Microstructure
5．3．8 In vitro protein digestibility of snacks
5．4 Conclusion
CHAPTER 6 Summary and recommendations
6．1 Summary
6．2 Recommendations
References
ACKNOWLEDGEMENTS
List of Publications
