Vol. 11, Issue 7 (2022)

Author(s):
Anumolu Teja Venkata Sai

Abstract:
Protein enhancement of cookies and biscuits seeks to address target groups with higher demands for this nutrient, as well as customers who want goods that deliver more than basic nutrition, through a generally acknowledged product. Several protein sources have been investigated for this purpose, and while flours are the most popular, and protein concentrates may be viable alternative. Although this reformulation appears easy, it is well recognized that little changes in the formulations can have a significant impact on the rheology of dough as well as on the physicochemical, nutritional and sensory properties of the final product.