Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: Influence of Gluten-Soy Protein Blends on the Quality of Reduced Carbohydrates Cookies

Authors
item Singh, Mukti
item Mohamed, Abdellatif

Submitted to: Food Science and Technology International
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: September 20, 2005
Publication Date: October 27, 2005
Citation: Singh, M., Mohamed, A. 2005. Influence of gluten-soy protein blends on reduced carbohydrate cookies. Food Science and Technology International. 40(2):353-360.

Interpretive Summary: Low carbohydrate cookies prepared by replacing flour with wheat and soy protein blends were evaluated for their quality characteristics. The cookies with more flour replaced had a higher protein content. The cookies with 15% or more of their flour replaced were smaller in size. The texture and keeping quality of the cookies was not affected. This research benefits the gluten and soy producers, by providing new uses in generally carbohydrate rich products like cookies. It also benefits the individuals on carbohydrate restricted diets, by providing them with a satisfactory alternative to full carbohydrate foods.

Technical Abstract: The dietary requirements of consumers following low-carbohydrate diets are generating a market for protein-fortified products. Soy protein has been shown to lower cholesterol in hypercholesterolemic individuals, and it favorably affects calcium metabolism and kidney function relative to other high-quality proteins. The objective of this research was to investigate how the incorporation of protein blends to reduce the carbohydrates affected the acceptability and quality characteristics of cookies. Cookies were prepared using AACC method 10-53. Flour in the cookie formulation was replaced (10, 15, 20, 25 and 30%) with the protein blend, increasing the protein content from 6 to 17.5% and reducing total carbohydrates. Water content was adjusted based on the measurements using the Farinograph water absorption. Water activity and hardness of cookies was not affected by the increasing flour replacement. The color of the cookies was darker as the protein blend increased beyond 20%. There is a definite potential for increasing the nutritional quality of cookies while reducing the carbohydrates.

Last Modified: 10/24/2014
Footer Content Back to Top of Page