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Evaluation of Gingerbread Cookies Supplemented with Sunflower Protein Concentrate
Author(s) -
ASHRAF HEARAN LEE,
SIANDWAZI CATHERINE
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb11252.x
Subject(s) - sunflower , food science , chemistry , high protein , texture (cosmology) , moisture , water content , biology , horticulture , computer science , artificial intelligence , image (mathematics) , geotechnical engineering , organic chemistry , engineering
The protein content, baking characteristics, physical characteristics, and sensory characteristics of gingerbread cookies supplemented with sunflower protein concentrate were examined. Protein content increased from 7.2% to 15.9% as the substitution level increased from 0% to 30%. Supplementation resulted in higher moisture loss during baking and more compact inner structure of the cookies. Although the texture of supplemented cookies was slightly crispier and harder, evaluation showed that sensory characteristics were not significantly affected by the addition of sunflower protein concentrate.