Product development of fish tofu supplemented with Malva nut gum

Abstract

The development of fish tofu supplemented with malva nut gum is determined in term of improving the functional properties of the product. The result revealed that formulation contained 43%of fish fillet and 3% of malva nut gum that received the highest sensory scores of aroma, taste, and most acceptable with the scores of 7.00+1.16, 7.06+1.11, and 6.92+1.29, respectively. For the determination of some properties, the increasing of the amount of malva nut gum tended to decrease the lightness (L*), firmness, lipid and protein contents, whereas the redness (a*), yellowness, (b*), moisture content, water activity, and fiber were increased. The best formula was investigated for the effect of the shelf life in cold storage on the firmness and microbiology properties. The result showed that the firmness decreased, while the number of the viable cell count was increased at two weeks of cold storage. Finally, the developed fish tofu formula was tested by 100 consumers. It was found that most consumers accepted the new product in the level of moderately like with the average score of 7.09. The research highlighted that malva nut gum could be added to fish tofu in order to modify the dietary fiber content of a meat product.