Received: 15-07-2013 / Accepted: 22-10-2013
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.
