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Biscuits fortified with micro-encapsulated shrimp oil: characteristics and storage stability

Journal of Food Science and Technology volume 54, pages 1126–1136 (2017)Cite this article

Abstract

Characteristics and storage stability of biscuits fortified with micro-encapsulated shrimp oil (MSO) were determined. The addition of MSO increased spread ratio, whilst decreased the thickness of biscuit. The highest hardness of biscuit was obtained with addition of 9 or 12% MSO. Biscuit surface showed higher redness and yellowness when MSO was incorporated (p < 0.05). The addition of MSO up to 6% had no adverse effect on biscuit quality and acceptability. When biscuits added with 6% MSO were stored under different illumination conditions (light and dark), lipid oxidation in all samples increased throughout the storage of 12 days. Light accelerated lipid oxidation of biscuits as evidenced by the increases in both peroxide values and abundance of volatile compounds. No marked change in EPA, DHA and astaxanthin contents were noticeable in biscuit fortified with MSO after 12 days of storage. Therefore, the biscuit could be fortified with MSO up to 6% and must be stored in dark to assure its oxidative stability.

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Acknowledgements

This research was also supported by the Postdoctoral Fellowship from Prince of Songkla University. Agricultural Research Development Agency (Public Organization) and TRF Distinguished Research Professor Grant was also acknowledged.

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Affiliations

  1. Department of Agricultural Education, Faculty of Industrial Education, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, 10520, Thailand

    Sirima Takeungwongtrakul

  2. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand

    Soottawat Benjakul

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  1. Sirima Takeungwongtrakul
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  2. Soottawat Benjakul
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Correspondence to Soottawat Benjakul.

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Takeungwongtrakul, S., Benjakul, S. Biscuits fortified with micro-encapsulated shrimp oil: characteristics and storage stability. J Food Sci Technol 54, 1126–1136 (2017). https://doi.org/10.1007/s13197-017-2545-4

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  • DOI: https://doi.org/10.1007/s13197-017-2545-4

Keywords

  • Shrimp oil
  • Micro-encapsulation
  • Biscuit
  • Lipid oxidation
  • Storage