PREPARATION AND CHARACTERIZATION OF FUNCTIONAL OATS COOKIES FORTIFIED WITH FISH PROTEIN CONCENTRATE AND PLANT EXTRACTS 2956
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Date
2019-08
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Publisher
JAU, JUNAGADH
Abstract
Recently, the demand for foods and beverages, which improves health or proves
beneficial, has been intensified. Baked cookies can act as an important vehicle carrying
bioactive compounds in the field of functional foods. The use of biologically active
compounds from plants as functional ingredients in food is gaining interest. Two different
experiments were conducted using oats cookies prepared with different percentage of fish
protein concentrate (2%, 4%, 6%, 8% and 10%) and plant extracts, orange peel (O) and
cactus fruit extract (C). The aim was to find out the best concentration of FPC and effect of
bioactive phyto-chemical of plant extract for enhanced shelf life and keeping quality at room
temperature. Oats cookies prepared with 2 % FPC had the highest sensory score for
overall acceptability. Oats cookies were prepared with 2 % FPC and different percentage of
plant extracts. Treatments included, C (control, without plant extract), C1 (cactus fruit extract
1%), C2 (cactus fruit extract 2%), C3 (cactus fruit extract 3%), C10 (cactus fruit extract
10%), O1 (Orange peel extract 1%), O2 (Orange peel extract 2%), O3 (Orange peel extract
3%) and O10 (Orange peel extract 10%). The proximate composition (protein, fat, moisture,
Ash), instrumental analysis (texture, color and spread ratio), biochemical (pH, TMA, TVBN ii
and TBA), microbiological (TPC, yeast and mold count) and sensory test were done to access
the quality of cookies at 15 days interval during 90 days at room temperature. Cookies
fortified with 10% cactus fruit extract performed best, followed by cookies fortified with 10
% orange peel extract. Based on the results, it is concluded that the product had good shelf
life of 3-4 months at room temperature with high acceptability.