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Nutritional, Textural and Sensory Attributes of Spiced Shrimp Fortified Biscuits

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Title Nutritional, Textural and Sensory Attributes of Spiced Shrimp Fortified Biscuits
Not Available
 
Creator Anuj Kumar
Sreejith, V. K.
Mohan, C. O.
Pankaj Kishore
Elavarasan, K.
Devananda Uchoi
Bindu, J.
 
Subject Shrimp
biscuits
protein
sensory attributes
texture
spiced-shrimp mix
 
Description Not Available
Biscuits are a popular snack option consumed and
appreciated across the globe due to their sensory
attributes, long shelf life, and convenience. These
products have their niche and are available in an
array of tastes and flavours. An attempt was made
to develop nutrient-rich spiced-shrimp fortified
biscuits and assess the effect of the spiced-shrimp
mix (SSM) (15-20 %) on the nutritional, physical,
and sensorial attributes. Incorporation of the SSM
into biscuits enhanced the nutritional profile of the
biscuits. Inclusion caused a significant increase in
the protein and mineral content of the biscuits. The
water activity values of SSM biscuits ranged from
0.37-0.40. The SSM biscuits were thinner and lighter
in comparison to the control ones. Further, a
decrease in lightness (L*) value and an increase in
redness value (a*) were observed upon supplementation with SSM. SSM-supplemented biscuits were
preferred by sensory panellists, in comparison to
control ones. The overall likeability of the supplemented biscuits lay in the ‘like moderately to like
very much’ range of the 9-point Hedonic rating
scale. The inclusion aided in the development of
biscuits that could bestow consumers with good
nutrition along with a spicy-delectable flavour.
Not Available
 
Date 2023-10-20T12:00:24Z
2023-10-20T12:00:24Z
1001-01-01
 
Type Research Paper
 
Identifier Anuj Kumar, Sreejith, V. K., Mohan, C. O., Pankaj Kishore, Elavarasan, K., Devananda Uchoi and Bindu, J. (2023) Nutritional, Textural and Sensory attributes of Spiced Shrimp fortified Biscuits. Fishery Technology, 60(1):37-43.
0015-3001
http://krishi.icar.gov.in/jspui/handle/123456789/80726
 
Language English
 
Relation Not Available;
 
Publisher Society of Fisheries Technologists, India (SOFTI)