Development And Characterization Of Flaxseed Protein-Enriched Cookies

Abstract

Cookies are regarded as an appropriate source of nutrients including carbohydrates and fats and can be enriched nutritionally by enriching them with proteins by partially replacing the wheat flour with protein isolates. The objective of this study was to determine the best incorporation level of flaxseed protein in cookies that enhance the nutritional and sensory properties. Conventional extraction methods were used to isolate flaxseed protein that was subsequently modified with the use of microwave. The reason why flaxseed meal was chosen as a possible protein source is because it has a high biological value according to the literature. The refined wheat flour was replaced in this study with modified flaxsed protein isolates in varying concentration (0.5%, 1%, 1.5 and 2%), and control formulation. The cookies were assessed in terms of physical, chemical, textural and sensory characteristics. Of the formulations that were tested, cookies with 2 percent flaxseed protein had better textural properties and acceptable attributes. The research arrives at the conclusion that flaxseed protein can be used as a useful functional ingredient in bakery recipes to increase the protein content and the nutritional value of such recipes.