Preparation and characterization of function oat cookies fortified with different concentration of fish powder

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 study was undertaken to investigate the effect of addition of fish powder (2, 4, 6, 8, 10%) on the Physio-chemical, nutritional and sensory quality of oats cookies. Control oats cookies prepared without fish powder had protein content 10.9% which gradually increased with increased fish powder. Analysis of color of fish cookies revealed a decrease in the lightness value (L*) of fish cookies (54.2) with addition of fish powder and cookies added with 10% fish powder had a lower L* value of 52.6. Fish powder was a significant increase in the spread ratio of cookies. Oats cookies prepared with 2% fish powder had the highest sensory score for overall acceptability. The result of the current study indicate that fish powder can be added up to 4% to improve the nutritional property of oats cookies without significant effect on Physio-chemical, nutritional and sensory quality of oats cookies.