Baking is a traditional activity and has a very important place in food processing industry. There are researches ongoing to increase the nutritional value of bakery products such as bread. Incorporating proteinaceous ingredients can improve the nutritional value. Even though fish is a good source of high quality protein, the odour of fish limits its application in bakery products. Surimi is the wet frozen concentrate of myofibriallar protein extracted from fish flesh with reduced odour. Surimi (itoyori) was purchased from commercial industry and was dried using two different methods viz. freeze drying and oven drying. Bread was prepared incorporating the two types of surimi powder. The bread was prepared with Maida flour. Surimi powder was added at 5%, 10% and 15% by replacing same percentages of Maida to prepare surimi bread. The proximate composition and sensory qualities were evaluated.
The average moisture content in the bread was 20.50 ± 0.18%. Highest protein content was recorded in 15% freeze dried surimi bread (15.14 ± 0.21%) and the least in control bread (8.06 ± 0.08%). The average fat content in the bread was 3.56 ± 0.07 %. The average ash content in the bread was 0.61 ± 0.22%. Highest carbohydrates content was recorded in control bread (67.69 ± 0.07%) and the least in 15% freeze dried surimi bread (59.66 ± 0.29%). As the concentration of surimi increased, the sensory acceptability decreased. However, the bread with 5% surimi powder was found to have equal acceptability as control bread. Bread with 15% surimi powder also had acceptable scores. The use of up to 15% of surimi powder in the preparation of bread can increase its nutritional value with acceptance based on its sensory properties.