The increased production of boneless milkfish is directly proportional to the volume of discarded... more The increased production of boneless milkfish is directly proportional to the volume of discarded spines. Milkfish bone meal, a by-product of milkfish deboning was subjected to laboratory analysis to determine its quality and was used as a functional ingredient in the development of gluten-free cookies for people who are gluten sensitive. The study was laid out in Completely Randomized Design (CRD) with five treatments in three replications. The experimental samples were subjected to different laboratory procedures using standard methods. Milkfish bone meal as functional ingredient for gluten-free cookies affects the physical properties, increased the nutritional status and significant difference (p<0.05) was observed in the flavor and texture sensory attributes as well as, consumers' general acceptability. Milkfish bone meal aerobic plate count decreased after three months of storage to <100 CFU/g. However, Escherichia coli and Staphyloccus aureus were detected but remained stable during storage at low temperature. Shigella and Salmonella species were absent in the product. The addition of 30 g milkfish bone meal fortified the nutritional composition of gluten-free cookies.
The increased production of boneless milkfish is directly proportional to the volume of discarded... more The increased production of boneless milkfish is directly proportional to the volume of discarded spines. Milkfish bone meal, a by-product of milkfish deboning was subjected to laboratory analysis to determine its quality and was used as a functional ingredient in the development of gluten-free cookies for people who are gluten sensitive. The study was laid out in Completely Randomized Design (CRD) with five treatments in three replications. The experimental samples were subjected to different laboratory procedures using standard methods. Milkfish bone meal as functional ingredient for gluten-free cookies affects the physical properties, increased the nutritional status and significant difference (p<0.05) was observed in the flavor and texture sensory attributes as well as, consumers' general acceptability. Milkfish bone meal aerobic plate count decreased after three months of storage to <100 CFU/g. However, Escherichia coli and Staphyloccus aureus were detected but remained stable during storage at low temperature. Shigella and Salmonella species were absent in the product. The addition of 30 g milkfish bone meal fortified the nutritional composition of gluten-free cookies.
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