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Role of Marine Functional Ingredients in Bakery and Pasta Products

Kadam, S. U. (2009) Role of Marine Functional Ingredients in Bakery and Pasta Products. Masters thesis, University of Mysore.

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Thesis (Masters)
Additional Information: With people’s quest for new functional foods that can provide them adequate nutrition, good health sustainability and alleviation of diseases have found the solution of marine functional food ingredients. Marine food, due to its phenomenal biodiversity is treasure house of many novel healthy food ingredients and biologically active compounds such as fish oils, fish proteins, bioactive peptides, seaweeds, macroalgae and microalgae. Also seafood processing byproducts cannot be overlooked as they have been proved as potential functional food ingredients for example chitin, chitosan, shark cartilage and fish bone as a source of calcium. These marine functional ingredients have found good application in bakery, dairy, confectionary and pasta products. These are added in form of fortificants and nutritional enrichments in food. Marine ingredients such as polyunsaturated fatty acids, proteins, minerals, glucosamine and chondroitin sulfate have been used as fortificants. As bakery industry has come out of its image as wheat based product industry, fish oils which are rich in omega-3 oils are widely and extensively used in bread and other products. Products enriched with omega-3 oils are available in the market today. Also there has been good exploitation of DHA in biscuits and crackers. These products have shown considerable improvement in EPA and DHA contents of breads and other bakery products leading to reduction of cardiovascular diseases which is major health concern of 21st century. The pasta products which were originated and considered to be monopoly of Italy, with advent of globalization it has been spread to every corner of world and being consumed as a source of good nutrients in diet with good sensory appeal. Today pasta products such as spaghetti and noodles are consumed along with seafood in world. Recent advances and research have shown that seaweed can be used as a rich source of carotenoids such as astaxanthin, fucoxanthin and dietary fibre can be incorporated in pasta products without much intervention in sensory quality. Incorporation of Wakame (Undaria pinnatifida) in pasta has shown great potential to improve fucoxanthin content. Also surimi is found to been accepted by consumers at moderate concentrations in pasta products. Thus, with constant efforts in research and development in field of marine functional food ingredients that these will be ingredients of future diet reducing all health problems of human beings.
Uncontrolled Keywords: pasta products; Marine food; functional foods; marine functional food ingredients;
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Jul 2010 12:06
Last Modified: 07 Dec 2016 13:05
URI: http://ir.cftri.com/id/eprint/9575

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