A biscuit is a flour-based baked food product which is accepted by all age groups. Carrageenan is a natural polysaccharide obtained from red seaweeds andis a rich source of fibre. The diets rich in fibre have a positive effect on health, thus, carrageenan was incorporated into biscuits to enhance the fibre content. Different percentages (2 to 6%) of carrageenan were incorporated in biscuits among which 6 per cent was found to be the best. Fibre rich biscuits were subjected to physiochemical analysis. The antioxidant activity and total polyphenol contents were estimated. Snap test to determine the crispiness and textural characterization of biscuit was performed and Scanning Electron Microscopy (SEM) was done to compare the morphological changes in the products due to addition of carrageenan. The stability of the product at room temperature was analysed by monitoring the textural and colour changes and development of rancidity in the product. The storage studies have revealed a shelf-life of 63 days for the product at room temperature when packed in polypropylene trays.

Functional foods with elevated levels of fibre content are of high demand because of its several health benefits. A study was conducted for the development of fibre enriched bakery products. As a part of this study fibre enriched bun was developed using k-carrageenan (Kappaphycus alvarezii) as the source of fibre. The bun was prepared with the incorporation of various concentrations (2-8%) of -carrageenan powder. Comparative analyses of the physical, chemical, textural, structural and sensorial characteristics of bun were conducted. The highest concentration of k-carrageenan that was sensorily acceptable for incorporation in bun was 6 per cent, beyond which sensory parameters like taste and texture showed unacceptability. Radical scavenging activity assays revealed an improved activity with increased concentration of k-carrageenan.The shelf-life analysis of the sample was done after packing in low density polythene (LDPE) pouches. The present study has demonstratedthat k-carrageenan can be used as a competent constituent for the fortification of bun to utilize the health benefits of marine fibre.