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The present study was carried out to develop low fat buffalo meat cookies incorporated with Poppy seeds (Papaver somniferum) powder (PSP) as fat replacer. Meat cookies were incorporated with 0.5%, 1.0% and 1.5% seed powder to replace 20%, 30% and 40% hydrogenated vegetable fat. The formulation was maintained with addition of water. There was significant difference (P<0.05) between control and treatments for physico-chemical properties except pH, thickness and diameter of cookies. The cooking yield of cookies was comparable upto 1% level, but decreased significantly (P<0.05) at 1.5% PSP incorporation. There was a significant increase (P<0.05) in moisture, protein and ash percentage but fat percentage decreased significantly (P<0.05) with PSP incorporation in cookies. Mean spread ratio decreased significantly (P<0.05) at higher level. There was significant decrease (P<0.05) in all sensory attributes of cookies with PSP incorporation except crispiness. Carabeef cookies with 0.5% ground poppy seeds powder replacing 20% fat had highest overall acceptability scores among all treatments. There was no significant difference in hardness and adhesiveness among control and treatments, but shear force value was significantly higher (P<0.05) at 1.5% level. There was no significant difference for redness, yellowness, chroma and hue angle values. Therefore, on the basis of various physico-chemical properties and sensory evaluation, incorporation of 0.5% poppy seeds powder was selected as optimum to replace 20% of hydrogenated vegetable fat in carabeef cookies without compromising quality attributes.