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<p>This study investigated the feasibility of supplementing Processed Pangas Catfish Powder (PP) into refined Wheat flour (WF) based cookies to produce protein-rich and sensorially acceptable cookies while assessing its impact on physico-chemical attributes, dough rheology, and sensory acceptability. The cookies were formulated by supplementing PP at levels of 0%, 1%, 2.5%, and 10%. The addition of PP to cookies increased their protein content (7.69 ± 0.26 to 14.74 ± 0.20%) (<i>p</i> &lt; 0.05) without negatively impacting sensory scores. The maximum hardness values (14.59 + 0.77 Kg Force) were found in cookies added with 1% PP. The farinographic analysis showed variations in the dough’s rheological properties with different levels of PP. The water absorption values ranged from 62.57% to 63.24% and dough development time was significantly different across samples. The results suggest that moderate supplementation of PP (2.5%) into WF can enhance dough properties, making it more stable and resistant to softening and mechanical stress. The cookies could be successfully supplemented with PP up to 10% without significant changes in its sensory attributes. The study indicates the possibility of using processed fish protein powder in cookies to enhance the nutritional profile.</p>

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Supplementing processed fish powder from Pangas catfish into cookies: influence on its physico-chemical attributes, dough rheology and sensory acceptability

  • 期刊论文

  • 发表日期：

    2025年12月12日

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  • Jai Bansal,
  • Vijay Kumar Reddy Surasani,
  • Siddhnath Kumar,
  • Pavan Kumar Dara,
  • Ajeet Singh,
  • Akash Mog

摘要

This study investigated the feasibility of supplementing Processed Pangas Catfish Powder (PP) into refined Wheat flour (WF) based cookies to produce protein-rich and sensorially acceptable cookies while assessing its impact on physico-chemical attributes, dough rheology, and sensory acceptability. The cookies were formulated by supplementing PP at levels of 0%, 1%, 2.5%, and 10%. The addition of PP to cookies increased their protein content (7.69 ± 0.26 to 14.74 ± 0.20%) (p < 0.05) without negatively impacting sensory scores. The maximum hardness values (14.59 + 0.77 Kg Force) were found in cookies added with 1% PP. The farinographic analysis showed variations in the dough’s rheological properties with different levels of PP. The water absorption values ranged from 62.57% to 63.24% and dough development time was significantly different across samples. The results suggest that moderate supplementation of PP (2.5%) into WF can enhance dough properties, making it more stable and resistant to softening and mechanical stress. The cookies could be successfully supplemented with PP up to 10% without significant changes in its sensory attributes. The study indicates the possibility of using processed fish protein powder in cookies to enhance the nutritional profile.