Milk Proteins As Alternatives of Reducing Sugar in Cookies: Chemical and Technological Approaches

Abstract

Abstract Objectives This work aimed to evaluate nutritional and technological characteristics of cookies with low sugar content and added with milk proteins. Methods The cookies samples were made and evaluated at the Dietetic Laboratory and at the Bioactive Compounds Laboratory of the Institute of Food Science of Federal University of Rio Grande do Sul (UFRGS).Five formulations were made: S- standard; NC- casein and sugar reduction; NW- whey protein and sugar reduction; CC- casein, cocoa and sugar reduction; CW- whey protein, cocoa and sugar reduction. The doughs were mixed, kneaded, and the cookies placed in rectangular baking trays. A conventional oven was previously preheated for 20 minutes under 180°C and then the cookies were baked for 15 minutes under 180°C. Physical analysis was performed on cookies at room temperature (23°C), before and after baking, in order to determine weight, height, diameter, weight loss, yield, apparent volume, specific volume and spread ratio.The color of cookies was measured by a colorimeter (Chrona Meter CR400 model). All readings were performed in triplicate, and the equipment sensor was placed carefully on the samples. Hardness determination of the cookies was performed on a TA.XT2 texturometer. The proximate composition was evaluated on samples after baking. The analyses carried out were moisture, ashes, lipids, proteins and were performed in triplicate. Results The cookies developed in this work presented similar technological quality for apparent volume, specific volume, spread ratio and yield. High protein and ashes content, lower moisture and low sugar concentration were also observed. NW presented similar luminosity, appearance, texture and color when compared to the treatment S. Casein treatments NC and CC did not emerge as good cookie formulations, did not show promising technological and was not considered a viable alternative, unlike cocoa powder, which possibly covered up the sugar shortage and proved to be a promising ingredient in cookie formulation. Conclusions Based on the analyses performed in the present study, it can be suggested that the cookies made with low sugar content and added with WP had appropriate chemical and technological characteristics as a new alternative. Funding Sources We are grateful to Universidade Federal do Rio Grande Sul (UFRGS), CNPq and CAPES for providing scholarship to our researchers.