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

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dc.contributor.authorKumar, Anuj
dc.contributor.authorElavarasan, Krishnamoorthy
dc.contributor.authorHanjabam, Mandakini Devi
dc.contributor.authorBinsi, P.K.
dc.contributor.authorMohan, C.O.
dc.contributor.authorZynudheen, A.A.
dc.contributor.authorKumar K, Ashok
dc.date.accessioned2021-03-05T05:16:30Z
dc.date.available2021-03-05T05:16:30Z
dc.date.issued2019
dc.description.abstractMarine 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.en_US
dc.identifier.citationLWT - Food Science and Technology 109: 450–456en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/4744
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.subjectMarine collagen peptideen_US
dc.subjectBiscuitsen_US
dc.subjectAntioxidative effectsen_US
dc.subjectBrowning intensityen_US
dc.subjectFunctional propertiesen_US
dc.titleMarine collagen peptide as a fortificant for biscuit: Effects on biscuit attributesen_US
dc.typeArticleen_US
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