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