Original Research Article
Year: 2020 | Month: March | Volume: 7 | Issue: 3 | Pages: 64-72
Preparation and Characterization of a Novel Spread like Edible Formulation from Protein Fractions of Colossoma Macropomum (Rupchanda) Fish
Nandita Das, Mahua Ghosh
Department of Chemical Technology, University College of Science and Technology,University of Calcutta, Kolkata, West Bengal 700009, India
Corresponding Author: Nandita Das
ABSTRACT
In the present study, a novel spread like semi solid formulation was prepared primarily with isolated protein fraction (IPF) obtained from Colossoma macropomum (Rupchanda), a freshwater fish, and rice bran oil. The isolation of enriched IPF (having 97% protein) from rupchanda fish was carried out by extraction from raw fish and standardised for quality parameters such as protein content by Kjeldahl method, amino acid profiling by HPLC, moisture, oil holding capacity, water holding capacity etc. Serine was found to be the most abundant amino acid in IPF. The palatability and stability of formulated spread was assessed and it was found that the formulation is palatable as well as stable upto 60 days when refrigerated at 4°C.
Keywords: Isolated Protein Fraction (IPF), Spread, Stability, Amino acid profiling.
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