1. Healthy Cookies from Cooked Fish BonesG E H F 24 18 12 6 B
بسكوتات صحية من عظام الأسماك المطهية

3. Presentation outline Abstract Introduction Materials and Methods
Results
Discussion
Conclusion

4. 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.

5. 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.

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

7. 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.

8. 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.

9. 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.

10. 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

11. Cookie fish bones materials
Materials and Methods A C D G E H F 24 18 12 6 B
Cookie fish bones materials

12. 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.

13. 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.

14. 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.

15. 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).

16. 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).

17. 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.

18. Mineral Analysis
Wavelengths of nm for Ca and 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%.

19. Omega 3 Analysis
One g of ground sample subjected to alkali hydrolysis followed by methylation as described in AOAC Method (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).

20. 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.

21. Omega 3 FA 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.

22. 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 ANOVA 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.

23. Results

24. Results

25. Results

26. Results

27. Results

28. Results

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

30. Conclusion
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.

31. Have A Nice Cookies