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Chemical, physical, rheological and sensory properties of biscuit fortified with protein hydrolysate from cephalothorax of Pacific white shrimp

  • Sittichoke Sinthusamran
  • Soottawat BenjakulEmail author
  • Kongkarn Kijroongrojana
  • Thummanoon Prodpran
Original Article
  • 25 Downloads

Abstract

Chemical, physical, rheological and sensory properties of biscuits fortified with shrimp protein hydrolysate powder (SHP) at various levels (0–7.5%, flour substitution) were investigated. The addition of 7.5% SHP slightly decreased diameter of biscuit and thickness was decreased as SHP at levels of 2.5–7.5% was incorporated. Hardness and fracturability of biscuit decreased as the levels of SHP was higher than 1.25 and 2.5%, respectively. Surface of biscuit became more reddish and yellowish as SHP was added. The addition of 5% SHP increased likeness score of resulting biscuit. Fortification of SHP affected the viscoelastic properties of dough. Deformation resistance and strength of dough decreased with increasing levels of SHP. Additional volatile compounds including aldehyde, ketone, alkane and ether, were detected when 5% SHP was incorporated, thus more likely contributing to odor and flavor of resulting biscuit. The addition of 5% SHP into biscuit resulted in the increased protein content with reduction of carbohydrate. Therefore, the biscuit could be fortified with 5% SHP and had higher nutritional value and increased sensory properties.

Keywords

Protein hydrolysate Cephalothorax Biscuit Nutritional value Fortification 

Notes

Acknowledgements

The financial support from Prince of Songkla University is acknowledged.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Sittichoke Sinthusamran
    • 1
  • Soottawat Benjakul
    • 1
    Email author
  • Kongkarn Kijroongrojana
    • 1
  • Thummanoon Prodpran
    • 2
  1. 1.Department of Food Technology, Faculty of Agro-IndustryPrince of Songkla UniversityHat YaiThailand
  2. 2.Department of Material Product Technology, Faculty of Agro-IndustryPrince of Songkla UniversityHat YaiThailand

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