Influence of protein source on characteristics and quality of gluten-free cookies

Abstract

Proteins are essential nutrients in the diet, with the recommended amount of daily protein consumption varying for people with different health status and activity level. Cookies could be an adequate carrier of proteins because of their great acceptability. The aim of this study was to analyse the effect of flour substitution with different types of protein (pea, potato, egg white and whey) in gluten-free cookies. Hydration properties, dough rheology, cookie characteristics (protein content, dimensions, texture) and sensory acceptability were studied. The hydration properties of mixtures with protein were lower than the control, with the exception of pea protein. As for results from rheological analysis, G' and G″ values for pea and potato protein were similar to the control, while egg white and whey protein had lower values. Addition of egg white and whey protein respectively, produced harder and wider cookies. The addition of potato protein yielded cookies with darker edges, however, pea protein did not lead to any significant change in cookie parameters. Sensory evaluation showed that the addition of pea protein produced cookies with the same scores as the control sample, signifying that cookies with added pea protein had the best acceptability.

Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

“…In the case of gluten-free cookies, the addition of 20% pea proteins (80% protein content) modifies the rheology of dough, increasing hydration properties and consistency, and limiting its spreading during baking and those changes result in cookies with low hardness (Mancebo et al, 2016). Similar results were observed in terms of rheological changes for 30% pea protein (89.87% protein) supplemented cookies, but without the detrimental effect on hardness (Sahagún & Gómez, 2018b). Those enriched cookies showed similar sensory scores to the control, except for taste that scored lower.…”

Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment

“…The findings also agree with those reported by Sahagún and Gómez [27] evaluating the effect of other protein sources on physicochemical and quality properties of GFB.…”

“…From the results obtained, it can be stated that the Cc addition into dough promoted significant changes in dough viscoelastic profile, that probably can result in higher dough protein network ability to inflate and retain more CO 2 , due to a flexible protein network, reducing considerably the dough viscoelastic parameters, under oscillatory measurements. Similar reports were obtained by other authors [27], where the addition of different protein sources to dough produced smaller G' and G" values, causing the reduction of consistency. This behavior can result in better quality properties based on the bread texture and volume [28].…”

“…Additionally, a significant increase on yield for Cc bread was obtained, around 25% compared to CB, as the consequence of less weight loss during baking (BL). Improvement in water holding capacity has been previously reported in GFB systems, by protein sources addition, enhancing the bread yield after baking [27].…”

Lupin Seed Protein Extract Can Efficiently Enrich the Physical Properties of Cookies Prepared with Alternative Flours

“…In this context, the snack market is very prominent, with the demand for healthy snacks becoming increasingly relevant [1]. Cookies and crackers have become one of the most popularly consumed snacks due to their low manufacturing cost, availability, high nutrient density, long shelf-life and potential to be supplemented with a wide variety of nutraceuticals [2,3]. It is widely known that wheat cookies, commonly available in the market, lack good quality protein because of their deficiency in lysine.…”