Cookies

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Healthy Cookies from Cooked
Fish Bones
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Presentation outline
 Abstract
 Introduction
 Materials and Methods
 Results
 Discussion
 Conclusion

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Abstract
 Nile tilapia fish are a staple food fish in Egypt.
 The objective of this research was to enrich a flaxseed and
cinnamon cookie with cooked Nile tilapia fish bones (NTF) at
6, 12, 18 and 24% of the wheat flour.
 Proximate analysis, Ca, P, Fe, total omega 3 fatty acids, and
physical and sensory evaluation of cookies were done.
 The incorporation of NTF increased the total ash, Ca, and P
at 12% NTF and above.

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Abstract
 The panelists gave the best score (statistically significant at
P˂0.05) to the 12% NTF cookies.
 A 100-g of the 12% enriched cookies provided 39, 34, 62, and
57% of the US RDA for females over 50 yr of protein, Ca, P,
and Fe, respectively.
 Along with 238% of the omega 3 fatty acids recommended by
American Heart Association for those having cardiovascular
disease.

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Painting of fish
offering from tomb
of Benia
Nile tilapia fish (Oreochromis
niloticus) were found in Egypt
on a bas-relief more than
4000 years ago (FAO, 2005).
Introduction

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Introduction
 Fish has often been shown to be the cheapest
source of animal protein in Third World Countries.
 Egyptians enjoy tilapia fried or grilled.
 The fish bones have a high mineral content.
 May serve as a dietary source of Ca and P.

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Introduction
 Cookies= a broad range= longer shelf life = low
cost.
 The healthfulness of cookies= their ingredients.
 Enrichment cookies with mustard flour=more
protein, or omega 3 fatty acids or garden cress
seed= more fiber.
 Ground Nile tilapia fish bones can be used in human
foods to improve their nutrition.

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Aim of the study
The objective of this study was to enrich
cookies made of wheat flour with cooked
ground fish bones of the Nile tilapia fish at
different levels.

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Materials and methods
 Cooked fish bones and sampling
 Cookie ingredients
 Chemicals
 Preparation of cookies
 Dough preparation
 Analytical methods
 Mineral analysis
 Omega 3 fatty acid analysis
 Chromatographic separation
 Quality control of the assay
 Sensory evaluation of cookies
 Baking qualities of the cookies
 Statistical analysis

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Materials and Methods
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The cooked fish bones were obtained from three fish
restaurants located in the suburbs of Giza.

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Preparation of Cookies
 Twenty-one cooked head and fish backbones (obtained from
6 kg of fish) were treated according to method of
Techochatchawal and Therdthai (2009) with modifications.
 Every 7 fish bones and heads were covered with boiled
distilled water for 60 min to remove extra tissues and debris
around the fish bones.
 Washed with distilled water to remove remaining non-bone
tissues.

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Preparation of Cookies
 A mixture of vinegar, fresh lemon juice and NaCl, and
distilled water, boiled for another 60 min and washed with
water to remove the rest of the debris and tissues.
 NTF bones dried, ground, sieved and packed in
polyethylene bags, and kept sealed at -20°C.

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Dough Preparation
 The basic formulation used for cookies was modified from
Saba (1997) to allow for the replacement of the wheat flour
with fish bones at 0, 6, 12, 18, and 24% of the wheat.
 cookies baked, cooled, packed in polyethylene bags and
stored for 3 days, and analyzed chemically and sensorial.

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Analytical Methods
 Proximate analysis for protein, moisture, lipid, and ash
contents was determined.
 Moisture was determined using an Infrared Moisture
Determination Balance by weighing the 5 g of cookies or
cooked fish bones at 80°C after 60 min.
 Total lipids were extracted by using the Bligh and Dyer
(1959) method (Soxhlet extraction apparatus).

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Analytical Methods
 Ash was determined gravimetrically in a muffle furnace by
heating at 550°C until constant weight (AOAC, 1990) for 6
hr (Crosby, 1977).
 The carbohydrate was estimated by difference according to
AOAC (1990).

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Mineral Analysis
 Ca, P, and Fe were determined in the cooked fish bones and cookie
samples.
 Samples were first dried in a vacuum oven at 105°C for 24 hr, ground
using porcelain mortar and pestle, then dry-ashed in a muffle furnace at
550°C for 6 hr.
 The ash was dissolved in 1M Analar grade nitric acid (HNO3).
 The caked, caramel-like mass was then ashed again in the same dish
and the second ash dissolved with a few drops of 1M HNO3.
 Ca and Fe were determined by flame atomic absorption spectrometry
according to Zhou (1998) with modifications.

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MINERAL ANALYSIS
 Wavelengths of 422.7 nm for Ca and 248.0 nm for Fe, were used.
 Acceptable recoveries of 95 and 105% were obtained for Ca and Fe,
respectively.
 P was determined colorimetrically using the molybdate-blue method
(Murphy and Riley, 1962).
 Absorbance was measured at 715 nm using a reagent blank as the
reference solution.
 The calibration curve was linear (r2 ≥ 0.99).
 Percent recovery of spiked samples was 102%.

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Omega 3 Analysis
 One g of ground sample subjected to alkali hydrolysis
followed by methylation as described in AOAC Method
991.39 (2003).
 The mixture was blanketed with Analar-grade nitrogen
throughout the extraction process to prevent oxidation of the
polyunsaturated fatty acids.
 The samples were treated with 20 mM diethyldithiocarbamic
acid sodium salt (DETC) (Abdel-Moemin, 2004).

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Omega 3 Analysis
 The methylation procedure was used to convert fatty acids to
fatty acid methyl esters (FAME) prior to analysis.
 All extracts were concentrated to 1 ml under vacuum in a
rotary evaporation, prior to gas chromatography (GC).
 An internal standard (IS) solution was prepared by weighing
25 mg to the nearest 0.1 mg of the 23:0 methyl ester into a
25 ml volumetric flask and filling to the mark with heptane.

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Omega 3 Fatty Acid Analysis
 For analysis of the PUFA methyl ester content, 100 mg to
the nearest 0.1 mg FAME was weighed into a 1.5 ml vial.
One ml of IS was added to the vial, capped, mixed, and 1 µl
injected for GC analysis.

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Statistical Analysis
 Standard deviation (STD) and coefficient of variation
(C.V.) were calculated using Excel 2003 for the mineral
determinations, proximate analysis, GLC results and
sensory evaluation.
 One way analysis of variance was done for all
measurements using Minitab 17 software.
 Significance at the 95% confidence level (α = 0.05) was
used.
 Fisher individual 95% confidence intervals (CI), Fisher
pairwise comparisons, and Dunnett multiple comparisons
with a control were used for the evaluation of the
sensory data.

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Figure 2 The level of NTF and liking score among
panelists.
ResultsResults

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 Flaxseed cinnamon cookies were enriched with cooked fish
bones to make the cookies a healthier snack.
 The Nile tilapia fish bones would be available as a waste by-
product from fish factories and restaurants as a low-cost raw
material to enrich cookies for human consumption.
 The consumption of 100 g of enriched cookies at 24%
replacement of the wheat flour would give 63, 80, and 54%
of the RDA for females over 50 yr of Ca, P, and Fe,
respectively, along with 238% of the omega 3 FA
recommended by the American Heart Association for those
having cardiovascular disease.
Conclusion

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