Effects of incorporation of whey protein concentrate on physicochemical, texture, and microbial evaluation of developed cookies

Abstract

Whey Protein concentrate (WPC) was incorporated into cookies at different levels (0, 2, 4, and 6%). Cookies were analyzed for physicochemical, color, textural, microbial, and sensory attributes. Physicochemical analysis revealed that 6% WPC supplemented cookies shows maximum protein content (13.22%), moisture content (11.33%), fat content (23.08%), and ash content (2.02%) as compared to control. However, control sample shows significantly different (p ≤ 0.05) value for crude fiber and carbohydrate content. Maximum thickness (9.63 mm), diameter (44.06 mm), and weight (9.10 g) were found for control and these decreased significantly (p ≤ 0.05) with increase in WPC supplementation level in cookies. Cookie supplemented with 4% WPC showed maximum overall acceptability (4.76). Texture analysis revealed that 6% WPC supplemented cookie shows maximum cutting force (55.3 N). Lightness (L*) value of cookies decreased from 67.32 to 57.94. Where as a* and b* value increased from 0.37 to 3.57 and 25.35 to 27.54, respectively. The total plate count of cookie samples was under acceptable limits.

Keywords:

• whey protein concentrate
• cookies
• physico-chemical properties
• texture

Public Interest Statement

Cookies represent the largest category of snack item among baked food products throughout the world. Products like biscuits, cookies, and crackers are widely consumed and have a relatively long shelf life and good eating quality. Whey is rich in calcium, phosphorus, essential amino acids, and water-soluble vitamins, which makes whey a highly nutritious product. Whey can be incorporated advantageously into various food formulations, including cookies, breads, cake, crackers, and pasta. Whey protein has been proven to have positive effect in a number of areas, including immune support, cancer therapy, hypertension/cholesterol control (cardiovascular health), mental health (improve cognitive power and memory power), reduce risk of type 2 diabetes, and infant nutrition.

Competing interests

The authors declare no competing interest.

Acknowledgement

The authors are highly thankful to NDRI (National Dairy Research Institute), Karnal, India for providing Whey Protein Concentrate.

Additional information

Funding

Funding. The authors received no direct funding for this research.

Notes on contributors

Safa Hamid Wani

Safa Hamid Wani completed master’s degree in Food Technology from Islamic University of Science and Technology, Awantipora, J&K, India.

Amir Gull

Amir Gull is a doctoral research fellow at Department of Food Engineering & Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India.

Farhana Allaie

Farhana Allaie is presently working as an assistant professor at the Department of Food Technology, Islamic university of Science and Technology Awantipora Pulwama, J&K (India).

Tariq Ahmad Safapuri

Tariq Ahmad Safapuri is presently working as an assistant professor at Department of Food Technology, Islamic university of Science and Technology Awantipora Pulwama, J&K (India).