KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/25306| Title: | Effect of sodium metabisulphite on properties of seaweed supplemented biscuits |
| Other Titles: | Not Available |
| Authors: | Bitty Babu Anuj Kumar Elavarasan, K. Tejpal, C.S. Panda, S. K. Ashok Kumar, K. Suseela Mathew |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | Freeze Drying and Animal Product Department, Defence Food Research Laboratory, Mysuru, India ICAR::Central Institute of Fisheries Technology |
| Published/ Complete Date: | 2017-11-21 |
| Project Code: | Not Available |
| Keywords: | Not Available |
| Publisher: | ICAR-Central Institute of Fisheries Technology, Kochi and Asian Fisheries Society, Indian Branch |
| Citation: | Bitty Babu,Anuj Kumar,Elavarasan, K.,Tejpal, C.S.,Panda, S. K.,Ashok Kumar, K. and Suseela Mathew (2017) Effect of sodium metabisulphite on properties of seaweed supplemented biscuits. In: (Thomas, S.N., Rao, B.M., Madhu, V.R., Asha, K.K., Binsi, P.K., Viji, P., Sajesh, V.K. and Jha, P.N., Eds.) Fostering Innovations in Fisheries and Aquaculture: Focus on Sustainability and Safety – Book of Abstracts, 11th Indian Fisheries and Aquaculture Forum, ICAR-Central Institute of Fisheries Technology, Kochi and Asian Fisheries Society, Indian Branch, 21-24 November, 2017, Kochi, India, pp. 378. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Biscuits are popular snack food that are consumed worldwide in various forms and flavors. These offers an attractive mode to make functional and health foods. Sea grapes (Caulerpa racemosa) a nutritive seaweed-supplemented semi-sweet biscuits were prepared to enhance the health promoting attributes. To improve the textural attributes of seaweed biscuits, the flour was treated with sodium metabisulphite (SMB) and its effects on biscuit properties were observed. Addition of seaweed in the flour increased the water and oil absorption capacity. SMB treatment increased the sulfhydryl group concentration in the dough. A decrease in L value and increase in a and b values of biscuits was noticed with increasing SMB concentration. Further, treatment with SMB decreased the thickness and weight of the biscuits. Break strength of the biscuits decreased significantly with SMB addition, without negatively affecting the sensorial properties. Overall sensory acceptability score of the biscuits lied in ‘liked moderately’ to ‘liked very much’ range of 9-point Hedonic scale. |
| Description: | Not Available |
| ISBN: | 978-81-933623-1-0 |
| Type(s) of content: | Other |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Not Available |
| Volume No.: | Not Available |
| Page Number: | 378 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | Not Available |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/25306 |
| Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 378_Effect of sodium metabisulphite.pdf | 179.36 kB | Adobe PDF | View/Open |
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.