Effect of sodium metabisulphite on properties of seaweed supplemented biscuits

Abstract

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.