Quality evaluation of low sugar functional carabeef cookies incorporated with raftilose

Abstract

The present study was conducted to develop and to evaluate quality characteristics of low sugar functional carabeef cookies. Formulation and processing technology of functional carabeef cookies was standardized by incorporating 50% carabeef powder as high protein source, 10%orange pulp powder as natural fiber, 1.5% guar gum to replace 40%added vegetable fat and baked at 150-160°C for 35-40 minutes. Functional carabeef cookies were incorporated with. 15, 20, 25% of raftilose as sugar replacer to develop low sugar carabeef cookies and compared with control for various physico-chemical properties and sensory evaluation. pH and moisture content increased however protein content decreased significantly (P