Building a Procedure for Adding Cashew Nut in Cookie Making Process

Received: 15-07-2013

Accepted: 22-10-2013

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Issue: Vol. 11 No. 7 (2013)

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KỸ THUẬT VÀ CÔNG NGHỆ

How to Cite:

Hien, D., Thuy, N., & Quyet, N. (2024). Building a Procedure for Adding Cashew Nut in Cookie Making Process. Vietnam Journal of Agricultural Sciences, 11(7), 1037–1044. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/1661

Building a Procedure for Adding Cashew Nut in Cookie Making Process

Dinh Thi Hien (*) 1 , Nguyen Thi Thanh Thuy 1 , Nguyen Duc Quyet 2

  • 1 Khoa Công nghệ thực phẩm, Trường Đại học Nông nghiệp Hà Nội
  • 2 Họcviên cao học K20CNSTH,Trường Đại học Nông nghiệp Hà Nội

    • Keywords

    Cashew, cookies, dough, flour

    Abstract


    The aim of the study was to build a recipe and procedure for cookies making with cashew supplement in order to produce a tasty, nutritive and convenient fast food to market. The best proportion of cashew added to flour is 10% of the total powder weight. The procedure suggested includes the following steps. Firstly, shortening and butter is l mixed for 3-5 minutes before adding powder milk, sugar, salt and vanilla, then mixing is continued until homogeneous dough is obtained. Secondly, flour and cashew are added and blended in 12-15 minutes afterward. The dough temperature is in range from 19 to 25oC and the moisture is between 16 and 20%. Thirdly, the dough is shaped in to small pieces with 4-5cm in diameter and 3-4mm in thickness. Baking step is carried out at 160oC for 5 minutes followed by 240oC for 3 minutes. The new “cashew cookies” has better nutrient components, higher calories as well as specific characteristics.

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