Rheological,physical and sensorial evaluation of cookies supplemented with dairy powders

Abstract

The effect of dairy powders (skim milk powder, butter milk powder, sodium caseinate, yoghurt powder, milk powder and colostrum powder) on cookie quality was studied. Cookies were tested for a_w, calorimetric energy, diameter, thickness, spread ratio, breaking strength, colour, dough consistency and sensory evaluation. The lowest a_w values were obtained for cookies containing colostrum powder; also the highest calorimetric energy values were obtained from the colostrum powder-added cookies. Diameter values of cookies with the addition of skim milk powder, butter milk powder, yoghurt powder and milk powder were higher than that of sodium caseinate and colostrum powder. The lowest spread ratio was measured in the cookie samples with added skim milk powder. The addition of yoghurt powder gave the highest breaking strength of cookies. Cookies with sodium caseinate addition exhibited the highest lightness (L*) values than the other cookies with different dairy powders. Cookies prepared with butter milk powder received the highest scores for colour, appearance, texture, crispness and overall acceptability.

Keywords

Cookie dairy powders dough rheology sensory properties

Get full access to this article

View all access options for this article.

References

Abrahamsson

Forsum

Hambraeus

(1974) Nutritional evaluation of emergency food mixtures based on wheat supplemented by different protein concentrates. Nutrition Reports International 9: 169–177.

Akyüz

(1979) Süt endüstrisinde yan ürünlerin değerlendirilmesi ve önemi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 10(2): 207–216. (in Turkish).

Arteaga

Li-Chan

Nakai

Cofrades

Jiménez-Colmenero

(1993) Ingredient interaction effects on protein functionality. Journal of Food Science 58: 656–662.

Forsum

(1979) Biological evaluation of wheat supplemented by a whey protein concentrate or whey cheese on growing rats. Journal of Dairy Science 62: 1027.

Gains

(1991) Instrumental measurement of hardness of cookies and crackers. Cereal Foods World 36: 989–996.

Gallagher

Kenny

Arendt

(2005) Impact of dairy protein powders on biscuit quality. European Food Research and Technology 221: 237–243.

Hoseney

Wade

Finley

(1988) Soft wheat products. In: Pomeranz

(ed.) Wheat Chemistry and Technology, 3rd ed. St. Paul, MN: American Association of Cereal Chemists, pp. 407–456.

IKA (2005) Operating Instructions for Calorimeter System, C 200. IKA®-WERKE C 200, Ver.02/2.06. Germany: IKA®Labortechnik, Janke & Kuntel GmbH & Co.

Jacob

Leelavathi

(2007) Effect of fat-type on cookie dough and cookie quality. Journal of Food Engineering 79: 299–305.

10.

Jacobson

(1997) Whey protein concentrates as functional ingredients in baked goods. Cereal Food Worlds 42: 138–141.

11.

Kenny

Wehrle

Stanton

Arendt

(2000) Incorporation of dairy ingredients into wheat bread: Effects on dough rheology and bread quality. European Food Research and Technology 210: 391–396.

12.

Kinsella

(1984) Milk proteins: Physical, chemical and functional properties. Critical Reviews in Food Science and Nutrition 21: 197–262.

13.

Kinsella

Whitehead

(1989) Proteins in whey: Chemical, physical and functional properties. In: Kinsella

(ed.) Advances in Food and Nutrition Research Vol 33. San Diego, CA: Academic Press Inc., pp. 343–438.

14.

Maache-Rezzoug

Bouvier

Allaf

Patras

(1998) Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits. Journal of Food Engineering 35: 23–42.

15.

Manley

(1991) Technology of Biscuit Crackers and Cookies, 3rd ed. England: Woodhead Publishing Limited and CRC Press LLC.

16.

Morr

(1984) Production and use of milk proteins in food. Food Technology 38: 39–48.

17.

Morr

EYW

(1993) Whey protein concentrates and isolates: Processing and functional properties. Critical Reviews of Food Science and Nutrition 33: 431–476.

18.

Nunes

MHB

Ryan

LAM

Arendt

(2009) Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality. European Food Research and Technology 229: 31–41.

19.

Olewnik

Kulp

(1984) The effect of mixing time and ingredient variation on farinograms of cookie dough. Cereal Chemistry 61: 532–537.

20.

Perez

Matta

Osella

Torre

Sanchez

(2013) Effect of soy flour and whey protein concentrate on cookie color. LWT–Food Science and Technology 50: 120–125.

21.

Ribotta

Leon

Anon

(2001) Effect of freezing and storage of doughs on bread quality. Journal of Agricultural and Food Chemistry 49: 913–918.

22.

Secchi

Stara

Anedda

Campus

Piga

Roggio

(2011) Effectiveness of sweet ovine whey powder in increasing the shelf life of Amaretti cookies. LWT–Food Science and Technology 44: 1073–1078.

23.

Singh

Mohamed

(2007) Influence of gluten–soy protein blends on the quality of reduced carbohydrates cookies. LWT–Food Science and Technology 40: 353–360.

24.

Stahel

(1983) Dairy proteins for the cereal food industry: Functions, selection, and usage. Cereal Foods World 28: 453–455.

25.

Warren

Hnat

Michnowski

(1983) Protein fortification of cookies, crakers and snack bars: Uses and needs. Cereal Foods World 28: 441–444.

26.

Yılmaz

Karakaya

(2010) Thermal analysis of lipids isolated from various tissues of sheep fats. Journal of Thermal Analysis and Calorimetry 101: 403–409.

27.

Yılmaz

Sert

Karakaya

(2010) The effect of interaction on the functional properties of dairy powder solution. The Australian Journal of Dairy Technology 65: 15–22.