Effect Of Individual And Combined Addition Of Marine Fish Collagen And Sea Pineapple Shell Extract On Dough Rheology And Rice Bread Quality

Marine fish collagen (MFC) and sea pineapple shell extract (SPSE) were used as functional supplements to manufacture fermented rice bread (FRB). The addition of MFC (0.5%), SPSE (0.5%), and the mixture of MFC (0.25%) and SPSE (0.25%) significantly decreased the storage (G') and loss modulus (G") of the rice dough and increased its values of phase shift tangent (tan delta = G"/G') with increasing angular frequency. The addition of SPSE significantly decreased the brightness but increased the yellowness and redness of control FRB. On the first day, the FRB with SPSE had the highest hardness, while the mixture of MFC and SPSE had the highest springiness and cohesiveness. The hardness of all samples increased, but the springiness and cohesiveness decreased during storage. Based on sensory evaluation, the sequence of acceptance for overall are MFC, control, MFC+SPSPE, and SPSE. Moreover, MFC had the highest scores for texture, taste, and appearance; control had the highest score for flavor; and SPSE and MFC+SPSE had the highest scores for color. Therefore, the MFC or the mixture of MFC and SPSE is a good functional ingredient for FRB, which improved FRB's quality properties.