Supplementation of snake-head fish bone powder for making cookies

Abstract

Snake-head fish bone is one of industrial fish processing waste which can be used as a mineral source. However, the utilisation of fish bones in food products has not been optimized. The aim of this research was to utilize Snake-head fish bone for making cookies and to evaluate their chemical properties and sensory acceptability of the product. Snake-head fish bone was first steamed, dried, milled into powder then mixed with wheat flour and other additional ingredients. The result showed that cookies which made from SP-318 formula (20% Snake-head fish bone powder and 80% wheat flour) were the best result for all sensory attributes. It presented like moderately for the hedonic score. Protein, ash moisture, carbohydrate, and fat contents of the SP-318 formula were 10.77%, 8.10%, 9.25 %, 44.23%, and 7.65%, Overall, this study clearly showed that it was possible to make cookies which supplemented by Snake-head fish bone powder and the product did not have any negative results on sensory attributes.

Keywords

• cookies
• snake-head fish bone
• fish waste processing