Effect of Substitution of Wheat Flour with Nile Tilapia Bone Powder on The Quality Characteristics of Cashew Nut Cookies

Abstract

This study was conducted to determine the effects on the quality of cashew nut cookies substituted with Nile tilapia bone powder (NTBP), at various levels. Cookies had aw, hardness and their spread ratio varied significantly. Color parameters showed significant changes after enhancement with NTBP. The L*, b*, and whiteness values decreased but the a* value increased. Results showed that the addition of NTBP significantly increased the moisture, protein, fiber and ash content of the samples, while the carbohydrate content decreased. Additionally, a drastic increase in calcium content was observed in the substituted cashew nut cookies, when compared with wheat cookie samples used as a control. The cashew nut cookies substituting NTBP up to 20% had the highest scores of sensory properties. These results suggested that the NTBP substitution level at 20% was the suitable level which having acceptable physicochemical and organoleptic qualities while further increasing high calcium richness.