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

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 percentage) 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 less than 0.05) decreased by the addition of MCP whereas no significant effect was observed on oil absorption capacity. Further, incorporation led to decrease (p less than 0.05) in all gelatinization-viscosity parameters (peak, trough, breakdown, final and setback viscosity). Significant appreciation (p less than 0.05) in protein and antioxidative potential along with a slight decrease (p less than 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 less than 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.