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Title: INFLUENCE OF REDUCED CARBOHYDRATE, INCREASED PROTEIN ON THE COOKIE QUALITY

Author
item Singh, Mukti
item Mohamed, Abdellatif

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: 9/22/2004
Publication Date: 9/22/2004
Citation: Singh, M., Mohamed, A. 2004. Influence of reduced carbohydrate, increased protein on the cookie quality. (Abstract) American Association of Cereal Chemists Meetings. 2004 CDROM.

Interpretive Summary:

Technical Abstract: The dietary requirements of consumers following low-carbohydrate diets are generating a market for protein-fortified products. Soy protein has been shown to lower cholesterol in hypercholesterolemic individuals, and favorably affect calcium metabolism and kidney function relative to other high-quality proteins. The objective of our research was to investigate the effects of incorporation of protein blends to reduce the carbohydrates on the acceptability and quality characteristics of cookies. Cookies were prepared using AACC method 10-53. Flour in the cookie formulation was replaced (10, 30 and 50%) with the protein blend, thus increasing the protein content from 6 to 25% in the cookies. The water content was adjusted based on the measurements using Farinograph. Water activity and hardness of cookies was not affected by the increasing flour replacement. The color of the cookies was darker as the protein blend increased, beyond 10%. The acceptability of cookies with 30% and 50% protein blend decreased significantly compared to the control and 10% replacement based on the sensory evaluation for color, texture, taste, and appearance. There is a definite potential of increasing the nutritional quality of cookies while reducing the carbohydrates.