Development and standardization of functional bakery puffs incorporated with kiddi shrimp (Parapenaeopsis stylifera) and finger millet (Eleusine coracana) flour

Introduction 1.1 Seafood as a Functional Food

Seafood is recognized as an excellent source of high-quality protein and contains lipids rich in unsaturated fatty acids. It is characterized by high digestibility, tenderness, and the presence of essential minerals required for human nutrition (Kadam & Prabhasankar, 2010) [12] . Owing to its nutritional benefits, fish and fishery products contribute significantly to global food security and human health. According to the State of World Fisheries and Aquaculture (SOFIA, 2024) report, the global per capita fish consumption reached 20.7 kg in 2024.

Fisheries and Shrimp Production Scenario in India

India is one of the leading fish-producing countries in the world. During 2024-25, the total fish production of India was reported at 197.75 lakh tonnes, while Maharashtra contributed approximately 6.08 lakh tonnes to the national production. Among crustacean resources, penaeid prawns contributed about 4.83 lakh tonnes and non-penaeid prawns about 1.31 lakh tonnes during the same period (Handbook of Fisheries Statistics, 2025) [6]. Maharashtra possesses a coastline of approximately 877.97 km and contributes nearly 0.43 lakh tonnes of penaeid prawns, accounting for about 8.9% of the total penaeid shrimp production of India (Handbook of Fisheries Statistics, 2025) [6] .

Nutritional Characteristics of Parapenaeopsis stylifera:

Among the commercially important penaeid shrimp species, Parapenaeopsis stylifera (H. Milne Edwards, 1837), commonly known as kiddi shrimp, is widely distributed along the Indian coastline. The species is harvested predominantly from shallow coastal waters, with abundance particularly observed along the south-west coast of India from May to September, coinciding with the monsoon fishing season. Nutritionally, P. stylifera possesses a balanced amino acid profile containing all essential amino acids, with lysine being predominant in the edible meat and histidine in the shell. Among non-essential amino acids, glycine is reported to be dominant in both meat and shell fractions. Furthermore, sulfur-containing amino acids such as methionine and cystine occur at higher concentrations in the shell than in the meat (Gopan et al., 2020) [4] . The proximate composition of P. stylifera consists of approximately 73.03% moisture, 18.24% protein, 1.30% fat, and 1.20% ash (Gopan et al., 2020) [4] . The species is also rich in health-promoting polyunsaturated fatty acids (PUFAs), particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), while palmitic acid is the dominant saturated fatty acid (SFA). These nutritional attributes indicate that P. stylifera has substantial potential for utilization in the development of functional seafoodbased value-added products enriched with omega-3 fatty acids.

Finger Millet as a Nutritional Fortification

Millets are among the oldest cultivated cereal crops and belong to the Poaceae family. They are considered nutrientdense, climate-resilient crops and serve as staple foods for a significant proportion of the global population (Hassan et al., 2021) [8] . Finger millet (Eleusine coracana), commonly known as ragi, is believed to have originated in East Africa and has been cultivated in India since approximately 2300 BC. It is particularly valued for its exceptional nutritional composition, including high levels of calcium (approximately 0.38%), dietary fiber (18%), and phenolic compounds (0.3-3.0%), which contribute antioxidant and health-promoting properties (Hassan et al., 2021) [8] . Owing to its nutritional richness and functional characteristics, finger millet has gained considerable attention as an ingredient for fortification of bakery and convenience foods.

Value Addition in Seafood Products

The growing popularity of fast-food products among consumers, particularly younger populations, has led to increased demand for convenient, ready-to-eat, and readyto-serve foods. Factors such as accessibility, palatability, affordability, and changing lifestyles have accelerated the consumption of bakery-based snack products (Kaushik et al., 2011) [13] . Simultaneously, rapid urbanization and the increasing participation of women in the workforce have contributed to a rising demand for nutritionally enhanced convenience foods (Guran et al., 2015) [5] .

Need for Development of Shrimp-Finger Millet

Bakery Puff: Incorporation of seafood and millet ingredients into bakery products offers an effective approach to improve their nutritional quality while catering to consumer preferences for convenient food options.

Objectives of the Study

Therefore, the present study was undertaken to develop and standardize a value-added bakery puff fortified with kiddi shrimp (Parapenaeopsis stylifera) and finger millet. The study aimed to optimize the formulation of shrimp-finger millet bakery puffs and evaluate their nutritional, physicochemical, microbiological, and sensory quality characteristics. Furthermore, the storage stability of the developed product was assessed under chilled storage conditions and compared with a control (non-fortified) bakery puff to determine the effect of shrimp and finger millet incorporation on product quality and shelf life.

Material and methods 2.1 Puff Patti /Sheet fortification with Finger Millet

The puff pastry sheet (puff patti) was initially prepared according to the standardized procedure reported by Kingslee (2006) [15] . The formulation and processing steps adopted are illustrated in (Flowchart 2.1.1). Following standardization, the formulation was further modified by partially replaced all pupose flour (maida) with finger millet (ragi) flour at different incorporation levels to obtain a nutritionally enriched puff pastry sheet (Tabel 2.1.1). The optimized formulation was selected based on its physicochemical, sensory, and processing attributes. [20] were referred and slightly changes will be done and standardization was done for percentage of chopped meat of shrimp, salt, red chilli powder and garam masala these key ingredients of filling recipe were standardized.

Flowchart 2: Standardize recipe for fish puff stuffing, (Jain et al, 2014) [20] Table 2.2.1: Fish Meat Percentage used in stuffing of fish puff (Jain et al. 2014) [20] Sr. No. Minced fish meat 30.5 31.4 34.9 36.5

Recipes

The percentage of shrimp meat used in the stuffing formulation was selected with reference to the baseline formulation reported by Jain et al. (2014) [20] . Based on this formulation (Table 2.2.1), different treatment levels were designed by varying the proportion of shrimp meat to standardize the stuffing for the development of shrimp bakery puff. As presented in Table 2.2.5, the stuffing formulation was standardized by varying the levels of salt, red chilli powder, and garam masala to optimize the sensory quality of the shrimp bakery puff. Salt was incorporated at three levels, namely SL1 (2 g), SL2 (3 g), and SL3 (4 g). Similarly, red chilli powder was added at RC1 (10 g), RC2 (12 g), and RC3 (15 g), while garam masala was incorporated at GM1 (10 g), GM2 (12 g), and GM3 (15 g). During the standardization process, all other ingredients were maintained at constant levels. The prepared samples were subjected to sensory evaluation to assess the effect of varying ingredient concentrations on appearance, flavour, taste, texture, and overall acceptability. Based on the sensory scores obtained, the treatment showing the highest overall acceptability was selected as the optimized formulation and used for further product development and analysis.

Result 3.1 Standardisation of a suitable% of finger millet (Ragi) for dough preparation of puff Patti

The experimental samples were formulated by partially replacing Maida (all-purpose flour) with finger millet (ragi) flour at varying incorporation levels. The control formulation (C) comprised 100% Maida without finger millet flour, whereas treatments F1, F2, and F3 were prepared by incorporating 5%, 10%, and 15% finger millet flour, respectively, with a corresponding reduction in Maida content. The developed formulations were utilized for the preparation and sensory evaluation of puff Patti samples (Table 3 Values are presented as mean± standard deviation (n = 10). Statistical analysis was performed using one-way ANOVA followed by Tukey's HSD post hoc test to determine significant differences among treatments. Means with different superscript letters within the same row indicate significant differences (p<0.05), while means sharing common superscripts are not significantly different. Sensory evaluation was conducted using a 9-point hedonic scale (9 = like extremely; 1 = dislike extremely). F= Finger Millet Values are presented as mean± standard deviation (n = 10). Statistical analysis was performed using one-way ANOVA followed by Tukey's HSD post hoc test to determine significant differences among treatments. Means with different superscript letters within the same row indicate significant differences (p<0.05), while means sharing common superscripts are not significantly different. Sensory evaluation was conducted using a 9-point hedonic scale (9 = like extremely; 1 = dislike extremely). SM = Shrimp Meat

Standardisation of a suitable% of salt for preparation of stuffing

The experimental stuffing formulations were standardized by varying the level of salt while maintaining the proportions of the remaining ingredients accordingly. The control formulation (C) contained 1.74% salt, whereas treatments SL1, SL2, and SL3 were prepared with 2%, 3%, and 4% salt, respectively. These formulations were utilized for the preparation and sensory evaluation of the shrimp puff stuffing (Table 3 Values are presented as mean± standard deviation (n = 10). Statistical analysis was performed using one-way ANOVA followed by Tukey's HSD post hoc test to determine significant differences among treatments. Means with different superscript letters within the same row indicate significant differences (p<0.05), while means sharing common superscripts are not significantly different. Sensory evaluation was conducted using a 9-point hedonic scale (9 = like extremely; 1 = dislike extremely). SL= Salt

Standardisation of a suitable% of red chilli powder for preparation of puff stuffing

The experimental stuffing formulations were prepared by varying the level of red chilli powder while proportionately adjusting the other ingredients. The control formulation (C) contained 0.87% red chilli powder, whereas treatments RC1, RC2, and RC3 were formulated with 10%, 12%, and 15% red chilli powder, respectively. These formulations were used for the preparation and sensory evaluation of shrimp puff stuffing (Table 3 Values are presented as mean±standard deviation (n = 10). Statistical analysis was performed using one-way ANOVA followed by Tukey's HSD post hoc test to determine significant differences among treatments. Means with different superscript letters within the same row indicate significant differences (p<0.05), while means sharing common superscripts are not significantly different. Sensory evaluation was conducted using a 9-point hedonic scale (9 = like extremely; 1 = dislike extremely). RC= Red chilli Powder Values represent mean± SD of three determinants (n=10)

Standardisation of a suitable% of garam masala for preparation of puff stuffing

The experimental stuffing formulations were standardized by varying the level of garam masala while proportionately adjusting the other ingredients. The control formulation (C) contained 5% garam masala, whereas treatments G1, G2, and G3 were prepared with 10%, 12%, and 14% garam masala, respectively. These formulations were utilized for the preparation and sensory evaluation of shrimp puff stuffing (Table 3.5.1 and Fig. 3.5.1). Among the treatments, the formulation containing 12% garam masala (G2) recorded the highest overall acceptability score (8.70±0.48), indicating superior flavour and overall sensory acceptability. Values are presented as mean±standard deviation (n = 10). Statistical analysis was performed using one-way ANOVA followed by Tukey's HSD post hoc test to determine significant differences among treatments. Means with different superscript letters within the same row indicate significant differences (p<0.05), while means sharing common superscripts are not significantly different. Sensory evaluation was conducted using a 9-point hedonic scale (9 = like extremely; 1 = dislike extremely). G= Garam masala Standardized quantity for of all ingredients for preparation of Patti was included in table 3.6.1.1 which was further used to prepare puff. Dalda shortening 300 Total 1,817

Final recipe for storage study

After standardisation of all ingredients and shrimp meat the final recipe was included in table 4.10 using which the puff was prepared and storage study was carried on. The puff Patti incorporated with 10% finger millet flour (F2) recorded the highest overall acceptability score (8.60±0.52) compared to the control, F1 (5%), and F3 (15%) treatments. The improved sensory quality observed at the 10% incorporation level may be attributed to the starch and dietary fibre present in finger millet, which contribute to better binding properties and desirable textural characteristics. In addition, finger millet enhances the nutritional profile of the product through its rich mineral and fibre content. However, a decline in sensory scores was observed at the 15% incorporation level. This reduction may be associated with the higher fibre content of finger millet, resulting in a denser texture and darker appearance. Furthermore, the presence of phenolic compounds may impart slight flavour changes when incorporated at higher levels. Similar findings were reported by Devi et al. (2014) and Kumar et al. (2021) [2,16] , who observed that moderate incorporation levels improved product quality, whereas excessive addition reduced consumer acceptability.

Standardization of Shrimp Chopped Meat in Stuffing

The stuffing formulation containing 40% shrimp meat (SM3) achieved the highest overall acceptability score (8.75±0.47) compared to the control, SM1 (30%), SM2 (35%), and SM4 (45%) treatments. The enhanced sensory quality at this level may be attributed to the contribution of shrimp proteins, natural flavour compounds, and improved juiciness, which positively influenced the taste and texture of the product. Shrimp muscle is known to contain free amino acids and nucleotides that enhance umami flavour, thereby increasing overall consumer preference. However, a slight decline in acceptability was observed at the 45% incorporation level. This may be due to the higher shrimp content affecting the binding characteristics of the stuffing and producing a comparatively stronger seafood flavour. Similar observations have been reported in fish-based products, where optimum meat incorporation improved sensory quality, while excessive levels adversely affected texture and overall balance (Pawar et al., 2012; Rathod et al., 2014). Chandra et al. (2020) [1,18,19] also emphasized that maintaining an appropriate proportion of fish or shrimp meat is essential for achieving desirable sensory attributes and structural stability in value-added seafood products.

Standardization of Salt Level

Among the different salt concentrations evaluated, the formulation containing 3% salt (SL2) obtained the highest overall acceptability score (8.70±0.48) compared to the control, SL1 (2%), and SL3 (4%) treatments. Salt plays a crucial role in enhancing flavour and improving the overall palatability of food products. The higher sensory score obtained for the 3% salt formulation may be attributed to its ability to enhance flavour without masking the characteristic taste of shrimp. Lower salt levels resulted in a comparatively bland product, whereas higher levels led to excessive saltiness, negatively affecting acceptability. Similar findings were reported by Pawar et al. (2012) [18] , who observed that optimum salt incorporation improved sensory quality, while excessive salt levels adversely influenced product flavour.

Standardization of Red Chilli Powder

The formulation containing 12% red chilli powder (RC2) recorded the highest overall acceptability score (8.70±0.48)

when compared with the control, RC1 (10%), and RC3 (14%) treatments. Red chilli powder contributes significantly to the colour, flavour, and pungency of the product. The superior sensory performance of RC2 may be attributed to the balanced level of spiciness and enhanced visual appeal imparted by the chilli powder. Lower incorporation levels resulted in reduced flavour intensity, whereas higher levels produced excessive pungency, which negatively affected consumer acceptance. Similar observations were reported by Rathod et al. (2014) [19] , who found that optimum spice incorporation improved the sensory quality of value-added fish products.

Standardization of Garam Masala

The formulation containing 12% garam masala (G2) achieved the highest overall acceptability score (8.70±0.48) compared to the control, G1 (10%), and G3 (14%) treatments. Garam masala plays an important role in enhancing the flavour and aroma profile of the product. The improved acceptability observed at this level may be attributed to the balanced blend of spices, which complemented the natural flavour of the shrimp stuffing and enhanced overall sensory quality. Lower levels produced a less pronounced flavour profile, while higher levels resulted in an overpowering spice taste that reduced consumer preference. The traditional local recipe for puff stuffing contained 5% garam masala; however, sensory evaluation indicated that a higher incorporation level of 12% was more acceptable. Similar findings were reported by Chandra et al.

(2020) [1] , who noted that balanced spice incorporation significantly improves the sensory characteristics of fishbased products.

Conclusion

The findings of the present study demonstrated that bakery puff prepared from Kiddi shrimp (Parapenaeopsis stylifera) fortified with finger millet (ragi) flour and selected seasoning ingredients exhibited superior organoleptic qualities compared to the control product. The standardized formulation comprised puff patti incorporated with 10% finger millet flour (F2) and stuffing containing 40% shrimp meat (SM3), 3% salt (SL2), 12% red chilli powder (RC2), and 12% garam masala (G2). This combination resulted in desirable sensory attributes and the highest overall acceptability among the formulations evaluated. The incorporation of finger millet enhanced the nutritional quality of the product by contributing dietary fibre, minerals, and other health-promoting components, while maintaining acceptable sensory characteristics. Similarly, the addition of shrimp meat improved the flavour, texture, and protein content of the bakery puff, thereby increasing its nutritional and sensory value. The optimized levels of salt, red chilli powder, and garam masala further enhanced the taste, aroma, and overall palatability of the product. The study highlights the potential of utilizing Kiddi shrimp (Parapenaeopsis stylifera), an underutilized marine resource, for the development of innovative value-added seafood products. The conversion of such low-value shrimp into a convenient and consumer-acceptable bakery product can contribute to better resource utilization and product diversification in the seafood processing sector. Furthermore, the developed bakery puff represents a nutritious alternative snack product owing to its high-quality protein from shrimp and the nutritional benefits of finger millet. The successful standardization of the formulation demonstrates that Parapenaeopsis stylifera can be effectively incorporated into bakery-based products to produce a value-added food with enhanced nutritional characteristics and high consumer acceptability. Therefore, the developed shrimp bakery puff has promising potential for commercial production and wider consumer acceptance.

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