Development and characterization of k-carrageenan (Kappaphycus alvarezii) incorporated bun

Abstract

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.