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.