Protein enrichment of sugar-snap cookies with sunflower protein isolate

Sugar-snap cookies were protein enriched with sunflower protein isolate (SFPI) at levels of up to 20% (flour weight basis). Spread and surface grain were reduced, and color was slightly affected, with increasing levels of SFPI. The addition of soy lecithin (1-2%) improved spread and surface grain ch...

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Bibliographic Details
Published inJournal of food science Vol. 54; no. 2
Main Authors Claughton, S.M. (CSIRO, Highett, Victoria, Australia), Pearce, R.J
Format Journal Article
LanguageEnglish
Published 01.03.1989
Subjects
AISLADO DE PROTEINAS
ANALISIS ORGANOLEPTICO
ANALYSE ORGANOLEPTIQUE
BISCUIT
GALLETAS
HELIANTHUS ANNUUS
ISOLAT PROTEIQUE
LECITHINE
LECITINAS
PROTEINAS VEGETALES
PROTEINE VEGETALE
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Summary:Sugar-snap cookies were protein enriched with sunflower protein isolate (SFPI) at levels of up to 20% (flour weight basis). Spread and surface grain were reduced, and color was slightly affected, with increasing levels of SFPI. The addition of soy lecithin (1-2%) improved spread and surface grain characteristics. Sensory evaluation scores for cookies showed acceptable cookie quality at levels of up to 15% SFPI
Bibliography:Q04
8934748
Q02
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1989.tb03079.x