Effects of Whey Protein Concentrate on Shelf Life of Cookies Using Corn and Sunflower Oils

Melina Erben

doi:10.11648/j.jfns.20140204.25

Abstract

The objective of this work was to study the effect of whey protein concentrate (WPC) on shelf life of cookies using corn and sunflower oils as fat source. Wheat flour was partially replaced by WPC with levels of 5, 7.5, 10 and 15 %. A User Defined Design was used and the three following responses were measured: peroxide index (meqO2/kg), flavour (score from 1-10) and rancidity (detectable and non-detectable) at 0, 7, 14, 21 and 70 days of storage. Results show that during storage peroxide index (PI) increases in all cookies samples. However a significant decrease was found when corn oil was used instead of sunflower oil and when the level of WPC goes from 0% to 15%. Regarding sensory evaluation, all cookies were evaluated as acceptable (scored flavour ≥ 6) and no rancid flavour was perceived, except for two samples which were assigned with 5 and rancid flavour was considered as detectable; these samples correspond to cookies evaluated at day 70, elaborated with sunflower oil and the lowest dose of WPC. No significant differences were found in cookies flavour prepared with different oils. On the other hand and relative to the level of WPC replacement, differences were found by the panel at days 0 and 7, a reduction in assigned score when WPC dose was increased, however this difference was not significant in the subsequent assessment days. According to research results, an increase in stability was clearly obtained in cookies elaborated with corn oil and the highest concentration of WPC.

Highlights

One of the tools used to overcome the effects of malnutrition in children has been the development of consumer foods with improved nutritional properties by adding ingredients of high nutritional value [1]
Ingredients used for making cookies are considered of low nutritive and biological values, for example soft wheat flour used is deficient in several nutrients including some vitamins, minerals and dietary fibre and contains only 7 to 10 % of protein
The main objective of the present work was to study the effect of whey protein concentrate (WPC) on shelf life of cookies using corn and sunflower oils

Summary

Introduction

One of the tools used to overcome the effects of malnutrition in children has been the development of consumer foods with improved nutritional properties by adding ingredients of high nutritional value [1]. They are not a main food in the diet, cookies offer features that make them attractive as a means of fortification because of their general acceptability, convenience and stability [2]. The value of proteins, an essential source of amino acids is well documented, but recently it has been recognized that dietary proteins exert many other functionalities in vivo by means of biologically active peptides [4]. Benefits of whey protein concentrate (WPC) in food applications include antioxidant activity due to its ability to elevate cellular glutathione levels [6]

Objectives

Methods

Results