The impact of using chickpea flour and dried carp fish powder on pizza quality

Pizza being the most popular food worldwide, quality and sensory appeal are important considerations during its modification effort. This study was aimed to evaluate the quality of pizza made using two different sources of proteins, chickpea (Cicer arietinum) flour and dried carp fish powder (Cyprin...

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Bibliographic Details
Published in:PloS one 2017-09, Vol.12 (9), p.e0183657-e0183657
Main Authors: El-Beltagi, Hossam S, El-Senousi, Naglaa A, Ali, Zeinab A, Omran, Azza A
Format: Article
Language:English
Subjects:
Amino acids
Amino Acids - analysis
Analysis
Animals
Ashes
Bakeries
Biology and Life Sciences
Carp
Carps
Chick peas
Cicer - chemistry
Common carp
Digestibility
Fats
Fatty Acids - analysis
Firmness
Fish
Fish Products - analysis
Flour
Flour - analysis
Food products
Food quality
Food science
Food, Fortified - analysis
Iron
Legumes
Linoleic acid
Medicine and Health Sciences
Monounsaturated fatty acids
Nutrients
Odor
Odors
Oleic acid
Physical Sciences
Physiological aspects
Pizza
Polyethylene
Powder
Protein sources
Proteins
Quality
Sensory evaluation
Sensory properties
Storage
Thiobarbituric acid
Water - analysis
Water activity
Wheat
Zinc
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Summary:Pizza being the most popular food worldwide, quality and sensory appeal are important considerations during its modification effort. This study was aimed to evaluate the quality of pizza made using two different sources of proteins, chickpea (Cicer arietinum) flour and dried carp fish powder (Cyprinus carpio). Analysis indicated nutrients richness specificity of chickpea flour (higher fiber, energy, iron, zinc, linoleic acid and total nonessential amino acids) and dried carp fish powder (higher contents of protein, fats, ash, oleic acid and total essential amino acids) complementing wheat flour to enhance nutritional value of pizza. Total plate count and thiobarbituric acid were increased (P
ISSN:1932-6203
1932-6203
DOI:10.1371/journal.pone.0183657