Nutritional, Textural and Sensory Attributes of Spiced Shrimp Fortified Biscuits

Abstract

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 madeto 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.