Marine collagen peptide as a fortificant for biscuit: Effects on biscuit attributes

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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.
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Keywords
Marine collagen peptide, Biscuits, Antioxidative effects, Browning intensity, Functional properties
Citation
LWT - Food Science and Technology 109: 450–456