Characteristics and nutritional value of whole wheat cracker fortified with tuna bone bio-calcium powder

Simple item page
dc.contributor.authorBenjakul, Soottawat
dc.contributor.authorKarnjanapratum, Supatra
dc.date.accessioned2026-08-06T10:21:33Z
dc.date.available2026-08-06T10:21:33Z
dc.date.issued2018-09-01
dc.description.abstractWhole wheat cracker fortified with tuna bone bio-calcium (Bio-Ca) powder was developed as health-promoting food rich in calcium. Fortification with different levels of Bi-Ca, over the range of 0–50% of whole wheat flour (w/w) on quality and sensory properties of crackers, were determined. Color, thickness, weight and textural properties of crackers varied with the different levels of Bio-Ca powder added, but it was found that up to 30% could be added without detrimental effect on sensory properties. Scanning electron microscopic images showed that the developed crackers were less porous and had a denser structure, compared to the control. Based on scanning electron microscopy-energy dispersive X-ray spectroscopic (SEM-EDX), the cracker containing Bio-Ca powder had calcium and phosphorous distribution with higher intensity, compared to the control. The fortified crackers were rich in calcium and phosphorous with higher protein content but lower fat, carbohydrate, cholesterol and energy value, compared to the control.
dc.identifier.citationFood Chemistry, 259, 181-187, 2018
dc.identifier.doi10.1016/j.foodchem.2018.03.124
dc.identifier.issn03088146
dc.identifier.other2-s2.0-85044614035
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/9025
dc.sourceFood Chemistry
dc.subjectBio-calcium
dc.subjectCalcium fortification
dc.subjectNutritional value
dc.subjectTuna bone
dc.subjectWhole wheat cracker
dc.titleCharacteristics and nutritional value of whole wheat cracker fortified with tuna bone bio-calcium powder
dc.typeArticle

Files

Collections

Research