International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Call for Papers | Fully Refereed | Open Access | Double Blind Peer Reviewed

ISSN: 2319-7064


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Research Paper | Veterinary Sciences | India | Volume 8 Issue 12, December 2019


Standardization, Quality Evaluation and Cost of Production of Cookies Incorporated with Spent Hen Meat Powder

Amey S. Nemade | Sanjay V. Londhe


Abstract: The present study was undertaken with a view to standardize the acceptable quality of cookies with incorporation of various levels of spent hen meat powder (0 %, 50 %, 60 % and 70 %). The results showed that cookies incorporated with 50 % (SHMP) exhibited higher scores for all sensory attributes than other treatments. There was significant decrease in emulsion stability and decrease in baking yield with increase in level of spent hen powder except between control and 50 % (SHMP) cookies. There was significant increase in bulk density with addition of (SHMP) but non significant increase in bulk density between control and 50 % (SHMP) cookies. Cost of production revealed that cost effective cookies were prepared with incorporation of 50 % spent hen meat powder as compare to addition of 60 % and 70 % SHMP.


Keywords: Spent hen meat powder, Sensory attributes, Cost of production, Baking yield, Bulk density, Emulsion stability


Edition: Volume 8 Issue 12, December 2019,


Pages: 1332 - 1336


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How to Cite this Article?

Amey S. Nemade, Sanjay V. Londhe, "Standardization, Quality Evaluation and Cost of Production of Cookies Incorporated with Spent Hen Meat Powder", International Journal of Science and Research (IJSR), Volume 8 Issue 12, December 2019, pp. 1332-1336, https://www.ijsr.net/get_abstract.php?paper_id=ART20202142

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