عنوان مقاله [English]
In this study the feasibility of producing a good quality fish protein powder from mince and surimi of common carp (Cyprinus carpio) and its application in formulation of cookie was evaluated. The chemical composition, color, texture and sensory evaluation of prepared cookies were determined. By replacement of fish protein powder with wheat flour significantly (P<0.05) enhanced the protein content of prepared cookies. The highest L* value (59.46) was allocated to the treatment containing 15% surimi protein powder and the lowest (53.03) was belong to the one prepared with 15% mince protein powder. The hardness of cookies with 5%, 10% and 15% surimi protein powder (SPP) was recorded at 2.31, 2.58 and 3.80 N, respectively; whereas it was 2.74, 3.09 and 3.11 N for treatments containing 5%, 10% and 15% mince protein powder (MPP), respectively. In terms of hardness, there was no significant difference (p>0.05) among the treatments. The same trend was observed in terms of deformation of treatments. According to the panelists, the score of overall liking of the best toward the worst treatments were as control (8.03), 5% SPP (7.11), 10% SPP (6.21), 5% MPP (5.08), 15% SPP (4.92), 10% MPP (3.71) and 15% MPP (3.5), respectively.