Fortification of puffed biscuits with chitin and crayfish shell: Effect on physicochemical property and starch digestion

Abstract

Chitin is a polysaccharide and possesses numerous beneficial properties such as nontoxicity, biodegradability and biocompatibility, which draws much attention to its applications in food. Crayfish shell is a source of chitin alongside an antioxidants and a potential source of beneficial dietary fiber. In this study, chitin (CH) and crayfish shell (CS) with different concentrations were used to study their impact on pasting characteristics of flour mixture (wheat flour and glutinous rice flour) and influence on physicochemical and starch digestion property of puffed biscuit. The Rapid Visco-Analyzer results showed that the viscosity of powder mixture was decreased with the ratio of CH and CS increased. CH resulted in lowest peak viscosity and breakdown values of mixed powder. It was indicated that increasing amounts of CH and CS led to significantly reduced moisture content, expansion ratio but raised density of biscuits. CH and CS inhibited starch digestion and promoted a remarkable increase (P < 0.05) of resistant starch (RS) content. The hydrolysis kinetic analysis suggested a decelerating influence of CH on the hydrolysis content with lower values of equilibrium hydrolysis percentage (C∞) while CS on hydrolysis rate with lower kinetic constant (K). The estimated glycemic index (eGI) of the CH (15-20%) samples were below 55. These results are of great significance in delaying starch digestion and provided a better choice in design of fried puffed snacks for special crowd with chronic diseases such as diabetes, cardiovascular disease, and obesity.

Antioxidant radical scavenging capacity and total carotenoid content of narrow-clawed crayfish (Pontastacus leptodactylus, Eschscholtz, 1823) in Atikhisar Reservoir (Çanakkale, Türkiye)

“…Therefore, the extraction of chitin from crayfish shell waste is beneficial for solving the problem of crayfish shell waste accumulation, as well as further improving the value-added utilisation of crayfish shell waste (Li et al 2023). Crayfish shells are a source of chitin, an antioxidant, and a potential source of beneficial dietary fiber (Bai et al 2023). Chitin is a valuable biomaterial because of its antioxidant and antimicrobial properties, biocompatibility, non-toxicity, and biodegradability (Benhabiles et al 2012).…”

Starch Properties of Roasting Rice from Naturally High-Resistant Starch Rice Varieties

“…The in vitro starch digestion of rice samples before and after roasting were determined based on the modified method of Bai et al [39,44]. α-amylase was weighed (3 g) and added to a beaker along with 30 mL of distilled water.…”