Nutritional Value and Organoleptic Evaluation of Chocolate Biscuits Incorporated with Freeze Dried and Oven Dried Itoyori Surimi

Abstract

Arone, B.N.; Padmanaban, V.; Pandi, G.; Jeya Shakila, R.; Neethirajan, N.; Saravanan, B., and Velsamy, K., 2019. Nutritional value and organoleptic evaluation of chocolate biscuits incorporated with freeze-dried and oven dried itoyori surimi. In: Jithendran, K.P.; Saraswathy, R.; Balasubramanian, C.P.; Kumaraguru Vasagam, K.P.; Jayasankar, V.; Raghavan, R.; Alavandi, S.V., and Vijayan, K.K. (eds.), BRAQCON 2019: World Brackishwater Aquaculture Conference. Journal of Coastal Research, Special Issue No. 86, pp. 56-60. Coconut Creek (Florida), ISSN 0749-0208.Baking is a traditional activity and has a very important place in the food processing industry. There are researches ongoing to increase the nutritional value of bakery products such as biscuits. Incorporating proteinaceous ingredients can improve the nutritional value. Even though fish is a good source of high-quality protein, the odour of fish limits its application in bakery products. Surimi is the myofibrillar protein concentrate extracted from fish flesh with reduced odour. Surimi (itoyori) was purchased from commercial industry and was dried using two different methods viz. freeze drying and oven drying. Chocolate flavoured biscuits were prepared incorporating the two types of surimi powder. The biscuits were prepared with flour containing Maida (90%) and cocoa powder (10%) as control. Surimi powder was added at 10%, 20% and 30% by replacing Maida in the flour to prepare surimi chocolate biscuits. The proximate composition and sensory quality were evaluated. Highest moisture content was recorded in 30% freeze dried surimi biscuits (2.68±0.15%) and the least in 10% oven dried surimi biscuits (2.01±0.08%). Highest protein content was recorded in 30% freeze-dried surimi biscuits (14.85±0.21%) and the least in control biscuits (6.22±0.09%). The average fat content in the biscuits was 24.67±0.37%. The average ash content in the biscuits was 1.65±0.2%. Highest carbohydrates content was recorded in control (65.07±0.27%) and the least in 30% freeze-dried surimi biscuits (56.36±0.02%). As the concentration of surimi increased, the sensory acceptability decreased. However, the biscuits with 10% surimi powder were found to have equal acceptability as control biscuits. Biscuits with 20% surimi powder also had acceptable scores. The use of up to 20% of freeze-dried surimi powder in the preparation of biscuits can increase its nutritional value with acceptance.