Standardization of formulation and processing conditions for development of nutritional carabeef cookies

• Published in: Nutrition and food science Vol. 45; no. 5; pp. 677 - 687
• Main Authors: Goswami, Meena, Sharma, B. D, Mendiratta, S. K, Pathak, Vikas, Kumar, R. R, Talukdar, Suman, Sharma, Heena
• Format: Journal Article
• Language: English
• Published: Bradford Emerald Group Publishing Limited 14.09.2015
• Subjects: Acceptability; Baking; Consumption; Consumption patterns; Cookies; Cooking; Design engineering; Food & nutrition; Food quality; Hardness; Hunger; Ingredients; Malnutrition; Meat; Meat products; Physicochemical properties; Proteins; Public policy & environmental management; Socioeconomics; Standardization; Studies; Surface layer; Temperature; Texture; India; Cereal foods; Product development; Nutrition; Baking industry; Meat
• ISSN: 0034-6659; 1758-6917
• DOI: 10.1108/NFS-02-2015-0017

Purpose – The purpose of this study is to standardize baking time–temperature processing of nutritional carabeef cookies to improve carabeef meat consumption for malnourished women and children. Design/methodology/approach – Preliminary trails were done to optimize carabeef powder level replacing refined wheat flour to develop carabeef cookies. The selected carabeef cookies on the basis of sensory evaluation were baked at three different baking time–temperature combinations viz. 150-160°C for 35-40 minutes, 170-180°C for 25-30 minutes and 190-200°C for 15-20 minutes. These three treatments were evaluated for various physicochemical properties, proximate analysis, color values, instrumental texture parameters and sensory evaluation. Findings – Mean pH, diameter and proximate parameters like moisture, protein, fat and ash percentage had no significant difference at a higher baking temperature, whereas mean cooking yield, thickness values decreased, while spread ratio values increased significantly. Instrumental textural parameters, such as hardness, shear force and adhesiveness values increased significantly. Mean yellowness values had no significant difference, whereas mean redness, hue angle and chroma values increased in significant (p < 0.05) manner with a higher baking temperature and lower time combinations. All sensory attributes scores decreased at a higher baking temperature. Carabeef cookies containing 50 per cent carabeef powder and baked at 150-160°C for 35-40 minutes were selected as best treatment. Research limitations/implications – The experiment can be further carried out to improve functional properties with the addition of various fiber sources and fat replacers. Originality/value – Cookies as snack foods have played a vital role in life of human as antiquity and are very much relished by large section of society. The incorporation of carabeef meat may be a very good option to cope up with malnutrition and hunger as well as to improve the consumption pattern of highly nutritional buffalo meat. Carabeef cookies baked at an optimum temperature–time combination had higher nutritional content and acceptability and, thus, could be commercialized to improve socio-economic status and health of consumers.