Characterization of Biscuits Fortified with Shrimp (Litopenaeus vannamei) Waste Protein Concentrate

Shrimp has accounted for a substantial share of crustacean utilization in recent years and processing results in the accumulation of solid trash, such as the head, shell, and tail parts. The accumulation of bio wastes without proper use has led to waste of materials, waste disposal issues, and environmental contamination. In this sequence, the present study was carried out with an aim to prepare biscuits supplemented with protein concentrate from shrimp head and shell waste to enhance their protein content. The prepared biscuits along with shrimp waste were examined for various physicochemical and biochemical parameters along with organoleptic evaluation. Mineral profiling was also carried out to assess the presence of major minerals in the shrimp waste as well as biscuits prepared from it. The shrimp waste has significantly enhanced the protein as well as mineral content of biscuits, however, also enhanced TMA and TVB-N value which affects the shelf life of biscuits. All the biochemical findings were confirmed with the FT-IR analysis. Prepared biscuits were also subjected to a storage study of 150 days at ambient temperature; and a significant variation was observed in physicochemical and biochemical composition as well as in the organoleptic properties of the biscuits within due course of time. At the end of the storage time, biscuits were quite safe. Therefore, the present investigation can revolutionize shrimp farmers as well as shrimp processors for efficient utilization of shrimp head and shell waste into value- added products and also to grasp more economic benefits.