Shanshan, N. (2016). THE POSSIBILITY FOR USING FISH BONE POWDER TO SUPPLEMENT SOME KINDS OF BISCUITS. Journal of Food and Dairy Sciences, 7(1), 27-32. doi: 10.21608/jfds.2016.42791
Naglaa M. Shanshan. "THE POSSIBILITY FOR USING FISH BONE POWDER TO SUPPLEMENT SOME KINDS OF BISCUITS". Journal of Food and Dairy Sciences, 7, 1, 2016, 27-32. doi: 10.21608/jfds.2016.42791
Shanshan, N. (2016). 'THE POSSIBILITY FOR USING FISH BONE POWDER TO SUPPLEMENT SOME KINDS OF BISCUITS', Journal of Food and Dairy Sciences, 7(1), pp. 27-32. doi: 10.21608/jfds.2016.42791
Shanshan, N. THE POSSIBILITY FOR USING FISH BONE POWDER TO SUPPLEMENT SOME KINDS OF BISCUITS. Journal of Food and Dairy Sciences, 2016; 7(1): 27-32. doi: 10.21608/jfds.2016.42791
THE POSSIBILITY FOR USING FISH BONE POWDER TO SUPPLEMENT SOME KINDS OF BISCUITS
Home Economics Department, Faculty of Specific Education , Damietta University, Egypt.
Abstract
The present study aimed to examine the possibility for using fish bone powder to supplement some kinds of biscuits. For achieved this purpose, have been added fish bone powder was added at the rates of 3, 6 and 9% replacement respectively to wheat flour (72%) for using in to prepare three kinds of biscuits (vanilla biscuit - orange biscuit - Lemon biscuits,( and study the impact of those replacements on the chemical composition and rheological properties of wheat flour. It has also been to study the impact of those replacements on the sensory properties of the kinds of biscuits through 60 judges. Results indicated that the addition of fish bone powder to wheat flour at the rates of 3, 6 and 9% replacement has led to increase in the rates of each of the protein, ash, fat and calcium, while decrease in moisture content as compared to wheat flour (100%). Also, results rheological properties showed that the use of fish bone powder by 9% has led to a decrease in both the of water absorption, elasticity, extensibility, the proportional number and energy, also led to increase the arrival time and dough development ,as compared to the control (100% wheat flour ). The results of sensory properties has resulted in the addition of fish bone powder by 9% to biscuits ( vanilla biscuit , oranges biscuit, lemon biscuit) did not show statistically significant differences ( P ≤ 0.05) in aroma, taste as well as color and overall acceptability as compared to the control. From the above study ,it recommended for using fish bone powder by 9% in the supplement of biscuits. Also this study recommended as further studies was done to using the highest ratios above 9% of fish bone powder .
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