Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein

A high-protein diet has a variety of beneficial effects and mixing isolated soybean protein (ISP) with whey protein (WP) reported to increases health and functional advantages. The objective of this study was to determine an adequate ratio for mixing these two proteins by evaluating the physical and...

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Bibliographic Details
Published in:Food science and biotechnology 2021, 30(5), , pp.653-661
Main Authors: Park, Hye-Rin, Kim, Ga-Hyun, Na, Yeseul, Oh, Ji-Eun, Cho, Mi-Sook
Format: Article
Language:English
Subjects:
Acceptance tests
Chemistry
Chemistry and Materials Science
Cookies
Density
Enriched foods
Evaluation
Food Science
Hardness
High protein diet
Nutrition
Protein A
Proteins
Research Article
Sensory properties
Soybeans
Whey
Whey protein
식품과학
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Summary:A high-protein diet has a variety of beneficial effects and mixing isolated soybean protein (ISP) with whey protein (WP) reported to increases health and functional advantages. The objective of this study was to determine an adequate ratio for mixing these two proteins by evaluating the physical and sensory properties of protein-fortified samples. Samples with 5 different ratios of ISP to WP ranging from 100:0 to 0:100 were prepared. Proximate composition, density, spread factor, hardness and color values of five samples were measured and consumer acceptance test were conducted by 117 panelists to evaluate physicochemical and sensory properties of protein-fortified cookies. In a consumer acceptance test, the combination of ISP and WP increased consumer acceptance, and the highest overall acceptance was obtained when ISP and WP were used in a one to one ratio. As the ISP content increased, the density was higher, and the spreadability was the lowest. On the other hand, as WP increased, hardness increased significantly, and L*, a* and b* values increased ( p  
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-021-00909-9