https://xpublication.com/index.php/jfet/issue/feed 2025-06-30T00:00:00+00:00 JFET editor jfet@techrev.org.uk Open Journal Systems <p>Launched in 2012, Journal of Food Engineering and Technology (JFET) is a journal focusing entirely on publishing high quality papers in all areas of food engineering and technology. The list of topics includes:<br>Food chemistry; Food machinery; Food Processing and Preservation; Food storage and transportation; Quality, Safety and Risk in food; Food and health; Others</p> https://xpublication.com/index.php/jfet/article/view/919 2025-01-10T08:33:25+00:00 M. Suresh msuresh.madhavan@gmail.com M.S. Hemalatha drmshemap@gmail.com

<p>This study investigates the impact of high-protein formulations on the rheological, sensory, and microstructural properties of cookies, with an emphasis on using plant- and dairy-based protein sources. Protein plays an essential role in the diet, providing amino acids necessary for muscle, healthy bone, tissue repair, growth in children, adolescents, and pregnant women. Despite the known benefits of plant-based proteins, limited research has focused on their effect in high-protein bakery products, particularly cookies. In this study, three cookie formulations were developed using pea protein isolate, soy protein isolate, and a combination of whey protein isolate with skim milk powder, along with almonds for enhanced nutritional value. Control cookies were prepared with wheat flour. Proximate analysis showed a significant increase in protein content with 53.22% in the pea protein isolate cookies, 46.76% in the soy protein isolate cookies, and 49.92% in the whey and skim milk powder cookies in comparison with control which was 12%. Farinograph analysis indicated increased breakdown times for the experimental doughs, ranging from 13.2 to 19.1 minutes compared to 9 minutes for the control, suggesting improved dough stability. Microstructural analysis revealed a porous structure in the cookies, likely resulting from trapped air during baking, which enhances texture and lightness. Observations showed that interactions between protein isolates and starch granules create structural diversity, contributing to the cookie’s crispness and chewiness. Sensory evaluation favored the whey protein isolate and skim milk powder formulation, which scored the highest in appearance, flavor, and texture attributes. Overall acceptability ratings were favorable across all samples, with the cookie containing whey protein + Skim milk powder receiving the highest score (8.5) among the high-protein cookies. This study demonstrates the potential of high-protein cookie formulations as nutritionally valuable food products. Further research is recommended to examine the effects of varying protein proportions on the sensory and rheological properties of these formulations.</p>

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