Development of high calcium cookies by fortifying with fish bone powder

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Published: Dec 27, 2023
Keywords:
Cookie Natural calcium Fish bone powder

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Nachayut Chanshotikul
Department of Applied Sciences, Faculty of Interdisciplinary Studies, Khon Kaen University
Nanthiya Naunngam
Department of Applied Sciences, Faculty of Interdisciplinary Studies, Khon Kaen University
Bung-Orn Hemung
Department of Applied Sciences, Faculty of Interdisciplinary Studies, Khon Kaen University

Abstract

  The objective of this study aimed to increase natural calcium cookie by fortifying with the fishbone powder (FBP) from different species. Effects of FBP from catfish, tilapia, and carp (10%) on qualities of cookies were investigated. The proximate analysis suggested that fortification of cookie with FBP could increase protein content. The natural mineral content was also improved as evidenced by an increase in total ash content. Cookies fortified with FBP from catfish was most accepted compared to others. The total calcium content in cookie fortified by FBP from catfish was reported at 8.66 mg/g, which was about 4 folds. Based on this study, FBP from catfish at 10% had a potential to fortify natural mineral and calcium in cookie.                                     

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How to Cite
Chanshotikul, N., Naunngam, N. ., & Hemung, B.-O. . (2023). Development of high calcium cookies by fortifying with fish bone powder. Vocational Education Innovation and Research Journal, 7(2), 84–89. retrieved from https://so06.tci-thaijo.org/index.php/ve-irj/article/view/264859
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Vol. 7 No. 2 (2023): July - December
Section
Research Articles
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

สงวนสิทธิ์ โดย สถาบันการอาชีวศึกษาภาคตะวันออกเฉียงเหนือ 1
306 หมู่ 5 ถนนมิตรภาพ หนองคาย-อุดรธานี ตำบลโพธิ์ชัย อำเภอเมืองหนองคาย จังหวัดหนองคาย 43000
โทร  0-4241-1445,0-4241-1447
ISSN : 3027-6861 (print) ISSN : 3027-687X (online)

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ทิวาวรรณ วิลามาศ, นฤมล บุญช่วย และ นภมณี มงคลประเสริฐ “การทดแทนแป้งสาลีบางส่วนด้วยแป้งข้าวโอ๊ตในคุกกี้เนยเพื่อลดการหืน”, การเกษตรราชภัฏ ปีที่ 7(2), 2551, หน้า 39-48.