ENHANCEMENT OF NUTRIENT CONTENT AND ANTIOXIDANT ACTIVITY OF WHEAT-BREAD COOKIES SUPPLEMENTED WITH SHRIMP

This study investigated the enhancement of nutrient content and antioxidant activity of wheat-based cookies supplemented with shrimp (Penaeus notialis) powder. Shrimp powder was incorporated into wheat cookies at substitution levels of 5%, 10%, and 15%, with a control (0%). The cookies were analyzed for proximate composition, antioxidant activity using the DPPH assay, and sensory quality using a 9-point hedonic scale. Statistical analysis was carried out using ANOVA at a 5% significance level. The proximate analysis showed a clear nutritional improvement with supplementation. Moisture content increased slightly from 6.25 ± 0.05% in the control to 6.61 ± 0.30% at 15% substitution. Protein content rose significantly from 6.90 ± 0.10% in the control to 12.15 ± 0.30% at 15%, while fat content increased marginally from 19.85 ± 0.05% to 20.68 ± 0.30%. Fiber and ash contents also improved, rising from 1.50 ± 0.05% and 1.80 ± 0.05% in the control to 2.42 ± 0.20% and 2.64 ± 0.20% at 15% substitution, respectively. Carbohydrate content declined with higher shrimp inclusion, from 63.70 ± 0.20% in the control to 55.50 ± 0.52% at 15%. Energy values showed a modest increase from 462.6 ± 1.50 kcal/100 g in the control to 471.2 ± 0.10 kcal/100 g at the highest substitution level. Antioxidant activity improved significantly in a dose-dependent manner. DPPH radical scavenging activity increased from 15.21 ± 0.42% in the control to 24.56 ± 0.48%, 31.87 ± 0.55%, and 39.44 ± 0.63% at 5%, 10%, and 15% substitution, respectively. This trend confirms the contribution of shrimp-derived bioactive compounds, especially astaxanthin and peptides, to oxidative stability. Sensory evaluation revealed that the control cookies recorded the highest overall acceptability (8.3 ± 0.2), followed closely by 5% substitution (8.2 ± 0.3) and 10% substitution (7.7 ± 0.3). At 15% substitution, overall acceptability declined to 6.9 ± 0.4, largely due to stronger shrimp flavor and changes in appearance and aroma.