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Effect of incorporation of seaweed (Portieria hornemanii) and Tilapia fish protein concentrate on the nutritional, physical and sensory attributes of cookies. International

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Title Effect of incorporation of seaweed (Portieria hornemanii) and Tilapia fish protein concentrate on the nutritional, physical and sensory attributes of cookies. International
Not Available
 
Creator Lekshmi Sivaraman
Geetanjali Deshmukhe
Martin Xavier, K. A.
Hirekude, S. K.
Ajay Desai
Balange, A. K.
 
Subject Browning index
Dimension
Energy
Mineral
Protein
Texture profile analysis
Total dietary fibre
 
Description Not Available
Wheat flour is deficient in many nutrients and is the main ingredient of cookies. In the present study, Tilapia fish protein concentrate (FPC) (5%) and seaweed (Portieria hornemanii) (2.5%, 5%, 7.5% and 10%) were incorporated into cookie formulation. The treatments were respectively T3, T4, T5 and T6. Cookies prepared without FPC and seaweed (T1) and 5% FPC (T2) alone acted as a control. Proximate composition, total dietary fibre, mineral content, physical properties (baking loss, fracturability, colour and textural properties) and sensory characteristics were analysed. Improvement in the protein (4.98–8.19%) (P 
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Date 2024-06-07T18:26:13Z
2024-06-07T18:26:13Z
2023-08
 
Type Research Paper
 
Identifier Lekshmi Sivaraman., Geetanjali Deshmukhe, Martin Xavier, K. A., Hirekude, S. K., Ajay Desai, Balange, A. K. (2023) Effect of incorporation of seaweed (Portieria hornemanii) and Tilapia fish protein concentrate on the nutritional, physical and sensory attributes of cookies. International Journal of Food Science and Technology. 58(8):4415-4424.
0950-5423
http://krishi.icar.gov.in/jspui/handle/123456789/83347
 
Language English
 
Relation Not Available;
 
Publisher Wiley