Characterization of Health Beverage Fortified with Peptides from Yellowfin Tuna
U. Parvathy, Binsi Puthenveetil Kizhakkethil, Joshy Chalil George, S. Visnuvinayagam, Satyen Kumar Panda, George Ninan, Aliyamveetil Abubacker Zynudheen
Abstract
Balanced nutrition is of utmost significance as it ensures health benefits in addition to basic nourishment. Present perilous pandemic outbreaks call for healthy and natural bioactive foods in our diet to strengthen the immune system. In the present study, bioactive peptides from yellowfin tuna red meat were used as supplement to formulate a health beverage. Malted grain-based health beverage formulated by RSM was added with tuna protein hydrolysate optimized for its bio-potency at 2.5, 5, 7.5 and 10% levels. Health beverage without peptide was kept as control. Sensorial studies recommended health beverage with 2.5% TPH to be acceptable. Characterization of the developed health formulation for its nutritional, functional, antioxidant, physical properties, in-vitro digestibility, as well as storage stability under ambient conditions (28°C) was carried out. Results suggest extensive scope of utilizing tuna cannery waste like red meat, for upgraded products to meet consumer-specific nutritional demands that ensure health promoting effects.