Potential Application of Crustacean By-Product-Derived Nano Chitosan in Gluten Free Biscuit | ||
| Egyptian Journal of Aquatic Biology and Fisheries | ||
| Volume 29, Issue 5, September and October 2025, Pages 909-922 PDF (517.99 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejabf.2025.403718.6208 | ||
| Authors | ||
| Abdelrahman Said Talab* 1; Ahmed Hussein2; Nefisa Hegazy3; Zeinab Saleh4; Mohamed Ahmed5; Hala Elshahat Ghannam6 | ||
| 1National Institute of Oceanography and Fisheries (NIOF), Cairo, Egypt | ||
| 2Food Technology Department National Research Centre El-BohothSt., Dokki PO: 12622 Cairo, EGYPT | ||
| 3Food Technology Dept., Food Industries and Nutrition Research Institute, National Research Center, 12622 Dokki, Cairo, Egypt | ||
| 4Nutrition and Food Sciences Dept., Food Industries and Nutrition Research Institute, National Research Center, 12622 Dokki, Cairo, Egypt | ||
| 5Chemistry of Aroma and Flavor Department, Food Industries and Nutrition Research Institute, National Research Centre, 12622 Dokki, Cairo, Egypt | ||
| 6National Institute of Oceanography and Fisheries, Cairo, Egypt | ||
| Abstract | ||
| This study's primary goal was to assess how adding nanochitosan and spirulina to sweet and salt biscuits affects their color, physical attributes, total phenolic content, antioxidant activity, and sensory appeal to get gluten free for celiac disease. Three percent spirulina algae powder (SAP), 0.5% and 1.0% commercial chitosan (CC), nano commercial chitosan (CCN), crab chitosan (CCB), and crab nano chitosan (CCBN) were used to partially substitute quinoa flour in a variety of composite flour samples. 100g of wheat flour (WF), 100g of quinoa flour (QF), and their combinations with 3, 0.5, and 1.0% of SAP, CC, CCN, CCN, CCB, and CCBN, respectively, were used to make the cookies. Finally, biscuits made with quinoa flour and enhanced with CC, CCN, CCB, and CCBN with 3% SAP had an improved quality attributes nutritional value. | ||
| Keywords | ||
| Nanochitosan; Spirulina; Biscuits; Total phenolic; Antioxidant activity; GC-MS | ||
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