author(s)
Meena Goswami, BD Sharma, SK Mendiratta and Vikas Pathak

abstract
The present study was conducted to develop and to evaluate quality characteristics of low sugar functional carabeef cookies. Formulation and processing technology of functional carabeef cookies was standardized by incorporating 50% carabeef powder as high protein source, 10%orange pulp powder as natural fiber, 1.5% guar gum to replace 40%added vegetable fat and baked at 150-160°C for 35-40 minutes. Functional carabeef cookies were incorporated with. 15, 20, 25% of raftilose as sugar replacer to develop low sugar carabeef cookies and compared with control for various physico-chemical properties and sensory evaluation. pH and moisture content increased however protein content decreased significantly (P<0.05) with incorporation of raftilose. There was no significant difference fat and ash content as well as in mean thickness, diameter and spread ratio values between control and raftilose incorporated low sugar functional carabeef cookies. Again, no significant difference was observed for instrumental textural and color values between control and treatments. Sensory scores including overall acceptability of raftilose incorporated carebeef cookies were significantly (P<0.05) lower than control, but there was no significant difference between RT1 and RT2. Therefore, RT2-- functional low sugar carabeef cookies prepared by incorporation of 20% raftilose were selected as the best treatment.