Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins
The profiles of food products are one interesting link that adds a new functional component. Cookies became one of the remarkable foods as a result of their simple preparation, a protracted period, and a sensible acceptance by the population. The effects of sonication on physical and sensory charact...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2022/6902592 |
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| _version_ | 1832567711884902400 |
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| author | Taha Rababah Muhammad Al-U’datt Majdi Al-Mahasneh Ahmad Alsaad Sana Gammoh Hana’a Mahili Khaled Bny Abdhamead Ali Almajwal Tha’er Ajouly Vaida Bartkute-Norkuniene |
| author_facet | Taha Rababah Muhammad Al-U’datt Majdi Al-Mahasneh Ahmad Alsaad Sana Gammoh Hana’a Mahili Khaled Bny Abdhamead Ali Almajwal Tha’er Ajouly Vaida Bartkute-Norkuniene |
| author_sort | Taha Rababah |
| collection | DOAJ |
| description | The profiles of food products are one interesting link that adds a new functional component. Cookies became one of the remarkable foods as a result of their simple preparation, a protracted period, and a sensible acceptance by the population. The effects of sonication on physical and sensory characteristics of cookies to be enhanced were studied. The results showed that cookies prepared with 5 and 10% replacement of sonicated whey protein had significant differences in sensory evaluation especially crumb, but there were no significant differences in the physical characteristics, so we can conclude that sonication will improve sensory properties of cookies. Also, we can conclude that biscuit samples supplemented with 5 or 10% WPC were nutrient-rich. The results of the sensory evaluation showed that the cookie samples supplemented with 5% WPC performed better in most of the characteristics but decreased with an increase in the WPC level. The texture properties of the cookie samples indicated that the control cookies with WPC-supplemented cookies showed no significant differences in most studied properties. It can be concluded that the addition of sonicated whey protein enhanced the physiochemical and sensory properties of cookies. |
| format | Article |
| id | doaj-art-263e091275724e4a985f4a5648faf5ce |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-263e091275724e4a985f4a5648faf5ce2025-02-03T01:00:45ZengWileyJournal of Food Quality1745-45572022-01-01202210.1155/2022/6902592Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey ProteinsTaha Rababah0Muhammad Al-U’datt1Majdi Al-Mahasneh2Ahmad Alsaad3Sana Gammoh4Hana’a Mahili5Khaled Bny Abdhamead6Ali Almajwal7Tha’er Ajouly8Vaida Bartkute-Norkuniene9Department of Nutrition and Food TechnologyDepartment of Nutrition and Food TechnologyDepartment of Chemical EngineeringDepartment of Physical SciencesDepartment of Nutrition and Food TechnologyDepartment of Nutrition and Food TechnologyJadara UniversityCollege of Applied Medical SciencesDepartment of Nutrition and Food TechnologyFaculty of Business and TechnologiesThe profiles of food products are one interesting link that adds a new functional component. Cookies became one of the remarkable foods as a result of their simple preparation, a protracted period, and a sensible acceptance by the population. The effects of sonication on physical and sensory characteristics of cookies to be enhanced were studied. The results showed that cookies prepared with 5 and 10% replacement of sonicated whey protein had significant differences in sensory evaluation especially crumb, but there were no significant differences in the physical characteristics, so we can conclude that sonication will improve sensory properties of cookies. Also, we can conclude that biscuit samples supplemented with 5 or 10% WPC were nutrient-rich. The results of the sensory evaluation showed that the cookie samples supplemented with 5% WPC performed better in most of the characteristics but decreased with an increase in the WPC level. The texture properties of the cookie samples indicated that the control cookies with WPC-supplemented cookies showed no significant differences in most studied properties. It can be concluded that the addition of sonicated whey protein enhanced the physiochemical and sensory properties of cookies.http://dx.doi.org/10.1155/2022/6902592 |
| spellingShingle | Taha Rababah Muhammad Al-U’datt Majdi Al-Mahasneh Ahmad Alsaad Sana Gammoh Hana’a Mahili Khaled Bny Abdhamead Ali Almajwal Tha’er Ajouly Vaida Bartkute-Norkuniene Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins Journal of Food Quality |
| title | Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins |
| title_full | Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins |
| title_fullStr | Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins |
| title_full_unstemmed | Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins |
| title_short | Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins |
| title_sort | improving the functional and sensory properties of cookies by ultrasonic treatment of whey proteins |
| url | http://dx.doi.org/10.1155/2022/6902592 |
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