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

机译：开发营养型水牛饼干的配方和加工条件的标准化

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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 bakingtime-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 increasedsignificantly. 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 minuteswere 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.
机译：目的-这项研究的目的是标准化营养性玻璃瓶饼干的烘烤时间-温度处理过程，以改善营养不良的妇女和儿童的玻璃瓶肉消费。设计/方法/方法开发卡拉贝饼干。在三种不同的烘烤时间-温度组合下，根据感官评估，选择所选的水牛饼干。 150-160°C持续35-40分钟，170-180°C持续25-30分钟，190-200°C持续15-20分钟。评估了这三种处理的各种理化特性，邻近分析，颜色值，仪器质地参数和感官评价。-在较高的烘烤温度下，平均pH，直径和邻近参数（如水分，蛋白质，脂肪和灰分）没有显着差异，而平均烹饪产量则厚度值减小，而摊开比值显着增加。仪器的质地参数，例如硬度，剪切力和粘附性值显着增加。平均黄度值无显着差异，而平均红度，色相角和色度值以较高的烘烤温度和较低的时间组合显着（p <0.05）方式增加。在较高的烘烤温度下，所有感官属性得分均降低。最佳选择是将含有50％玻璃水牛粉的玻璃水牛饼干在150-160°C下烘烤35-40分钟作为最佳处理方法。脂肪替代品。原创性/价值-饼干作为休闲食品在人类古代生活中起着至关重要的作用，并在很大程度上受到社会的广泛欢迎。掺入水牛肉可能是应对营养不良和饥饿以及改善高营养水牛肉消费方式的很好选择。在最佳温度-时间组合下烘烤的Carabeef饼干具有更高的营养含量和可接受性，因此可以商业化以改善社会经济地位和消费者健康。

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