[Effect of increased protein content on nutritional and sensory quality of cookies].
The objective of this work was to study the effect of soy flour and whey protein concentrate (WPC) on cookies quality. An optimal recipe showing improved protein quality and content as well as acceptable sensory quality was defined taking into account the results obtained. Rotary moulded cookie formulation adaptable to lamination and cutting in pilot plant was used. Wheat flour from this formulation was partially replaced by whey protein concentrate and full fat soy flour. Second order models were employed to generate response surfaces for: total protein, lysine by 16 grams of total nitrogen, lysine by 100 grams of sample, loss of lysine during processing and sensory evaluation of cookies. We could obtain an effect on available lysine value when water content was increased in the formulation because a delay in the Maillard reaction. The optimal formulation contains 13% of full fat soy flour, 3% of whey protein concentrate and 23% of water. The results demonstrated that the protein content and the protein quality of the supplemented flours were increased when soy flour was added in the formulation of cookies. On other hand, protein content was increased but protein quality was decreased when WPC was used, because of available lysine loss.
Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina.
Santiago Rafael
SR
Pérez
Carlos Alberto
CA
Osella
Maria Adela de la
MA
Torre
Hugo Diego
HD
Sánchez
D003116:Color; D004044:Dietary Proteins / Q000032:analysis*; D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005527:Food, Fortified; D008239:Lysine / Q000032:analysis* / Q000378:metabolism; D015416:Maillard Reaction; D008894:Milk Proteins / Q000737:chemistry; D009753:Nutritive Value; D030262:Soybean Proteins / Q000737:chemistry*; D013649:Taste; D013696:Temperature; D000067816:Whey Proteins
D004044:Dietary Proteins; D008894:Milk Proteins; D030262:Soybean Proteins; D000067816:Whey Proteins; D008239:Lysine