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

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dc.contributor.authorTakeungwongtrakul, Sirima
dc.contributor.authorBenjakul, Soottawat
dc.date.accessioned2026-08-06T10:16:29Z
dc.date.available2026-08-06T10:16:29Z
dc.date.issued2017-04-01
dc.description.abstractCharacteristics 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.
dc.identifier.citationJournal of Food Science and Technology, 54(5), 1126-1136, 2017
dc.identifier.doi10.1007/s13197-017-2545-4
dc.identifier.issn00221155
dc.identifier.other2-s2.0-85014013243
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/7593
dc.sourceJournal of Food Science and Technology
dc.subjectBiscuit
dc.subjectLipid oxidation
dc.subjectMicro-encapsulation
dc.subjectShrimp oil
dc.subjectStorage
dc.titleBiscuits fortified with micro-encapsulated shrimp oil: characteristics and storage stability
dc.typeArticle

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