Marine collagen peptide as a fortificant for biscuit: Effects on biscuit attributes
Marine collagen peptide as a fortificant for biscuit: Effects on biscuit attributes
Date
2019
Authors
Kumar, Anuj
Elavarasan, Krishnamoorthy
Hanjabam, Mandakini Devi
Binsi, P.K.
Mohan, C.O.
Zynudheen, A.A.
Kumar K, Ashok
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
Marine collagen peptide (MCP), usually obtained from the scales/skin of fish is a promising functional component
possessing various health benefits. An attempt was made to indicate the potential application of MCP as
dietary supplement. MCP was incorporated (0–10%) in the biscuit flour and its effects on physical, textural and
sensorial behaviour of biscuits were assessed. The functional properties of MCP-flour mix were also evaluated.
Water holding capacity was significantly (p < 0.05) decreased by the addition of MCP whereas no significant
effect was observed on oil absorption capacity. Further, incorporation led to decrease (p < 0.05) in all gelatinization-
viscosity parameters (peak, trough, breakdown, final and setback viscosity). Significant appreciation
(p < 0.05) in protein and antioxidative potential along with a slight decrease (p < 0.05) in calorie content of
biscuits, was observed upon supplementation. A concentration dependent increase was observed in the spread
ratio of biscuits upon fortification with MCP. Addition of MCP also caused significant reduction in lightness
value and increased content of Mailard reaction products, as exhibited by browning intensity (p < 0.05).
Nutritionally improved collagen peptide biscuits were sensorially preferred (liked moderately-very much) by the
sensory panelists. Further, functionality of MCP could be utilized for human health by incorporation in other
appropriate food systems. These foods can serve as a potential option in geriatric nutrition.
Description
Keywords
Marine collagen peptide, Biscuits, Antioxidative effects, Browning intensity, Functional properties
Citation
LWT - Food Science and Technology 109: 450–456