Evaluation of the effect of fortification with sepia,sardine and salmon as anti-osteoporotic on the general properties of bread rolls

Abstract
 
The fortification of main foods is generally accepted as an effective way for providing the daily requirements for a range of vitamins and minerals. The present study was carried out to investigate the acceptability of bread rolls fortified with fish for the prevention of osteoporosis. Four samples of bread rolls were made using fish bone powder at 5% of the total components as follows: the first sample, which is the control sample, the second sample, which contains salmon fish bones powder at 5%, the third sample, which contains sardine fish bones by 5%, and the fourth sample Which contains sepia fish bone powder at a percentage of 5%. Then a sensory evaluation was made for these samples in terms of appearance, internal color, external color, Cells uniformity, taste,smell and general acceptance. The results showed that bread rolls supplemented with sepia fish bone powder are closer to the control sample in properties except for taste, smell and general acceptancein conclusion, three types of fish. The impact of Sibia, Sardine and Salmon fish has been studied on blood stages of calcium, and phosphorus. Measurement of bone mineral content (BMC) and bone mineral density (BMD). Results found that 3 kinds of fish particularly sibia fish brought about. In addition, a full-size growth in calcium and phosphorus, bone mineral density and bone mineral content. In conclusion,the 3 kinds of fish specifically sibia fish defend rats againstosteoporosis thru their nutrition D, calcium and phosphorus content. So, it could be useful to human beings.