Evaluation of quality characteristics low fat buffalo meat cookies incorporated with poppy seeds (Papaver somniferum)

Abstract

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.