Bangus bone cookies
This cookie is good for those with brittle bones (osteoporosis).
It is mainly made of ground milkfish bones mixed with other ingredients.
The snack item was the product of the collective efforts of three researchers of the Don Mariano Marcos State University (DMMMSU), a multi-campus tertiary institution in La Union.
The three — Dr. Aurora Afalla, Prof. Pomy Lachica, and Prof. Cirila Domenden of the DMMMSU Institute of Fisheries — conducted a study titled “Formulation and Acceptability of Cookies from Bangus Bones”. The research was monitored by the Los Baños-based Philippine Council for Aquatic and Marine Research and Development (PCAMRD).
The results of the study were presented at the PCAMRD-sponsored 2008 Aquatic Technology Competition and Marketplace (ATCOM) held at the PCAMRD office in Los Baños, Laguna.
Afalla, Lachica, and Domenden noted that many Filipinos are suffering from osteoporisis. Although it affects both seros, women are most affected because of the dramatic date of bone deterio-ration early in their menopause stage when their estrogen (sex hormone) production wanes.
The milkfish bone powder prepa-rations used in the study were made of bangus bones from deboned fish sourced from
The bones were washed, pressure-cooked for 90 minutes, drained, even-dried for an hour at 350 degrees Celsius, ground, packed in a clean and dry bottle and stored in a refrigerator.
Varying bone powder-to-flour ratios (25:75) grams; 50-50 grams; 75-25 grams; and 0:100 grams as control) were used for the cookies’ preparation.
Other ingredients added were margarine, sugar, baking powder, evaporated milk, egg, chocolate powder, vanilla and calamansi juice.
Fifteen laboratory panelists and 104 consumer panelists compose of DMMMSU faculty and staff members and college and high school students assessed the degree of likeness on the cookies’ quality attributes — shape, size, color, odor, flavor, and texture.
Based on the nutrient analysis, the most acceptable cookies had 22.4 g fat, 12 g protein, 2 g moisture content, 4.8 g ash, and 58.9 g total carbohydrates.
A partial storage study of the most accepted cookies was conducted for 65 days. Five packs of cookies placed in ordinary plastic bags were kept in ordinary temperature and subjected to sensory evaluation every 15 days.
Results, as reported by PCAMRD’s Dr. Dolly Fernandez, showed that the formulated cookies were “liked very much” by the respondents until the fourth pack. The fift pack, which lasted for 65 days, softened but the odor was still “liked very much” by the respondents.
The DMMMSU researchers said that with one kilogram fish bone meal and five kilogram flour with other ingredients, 250 packs of cookies can be produced in a day with an investment of P2,248, a gross sale of P2,750, and a profit of P1,502 involving three workers. — Rudy A. Fernandez
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