PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH WHITING FLOUR (CYNOSCION SP.) IN BREADMAKING: EFFECTS ON PROXIMATE COMPOSITION, MICROBIOLOGICAL SAFETY, AND SENSORY ACCEPTABILITY

Abstract

This study investigated the effect of partially replacing wheat flour with fishmeal in bread making, using levels of 0%, 5%, 10%, and 15%. The fishmeal was produced from whiting fillets and incorporated into the formulations to evaluate changes in nutritional composition, sensory characteristics, and compliance with microbiological requirements. Physicochemical analyses allowed for the comparison of moisture, protein, lipids, carbohydrates, and ash content among the formulations, while the sensory test involved 72 untrained evaluators. The results showed that the variation in flour levels mainly influenced the protein content and some sensory attributes, in addition to indicating differences between the formulations regarding proximate composition. All samples met the established microbiological standards. The study offers relevant data on the use of fishmeal as an alternative ingredient in breadmaking and its influence on the technological and sensory properties of the product.