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Effects of Whey Protein Concentrate on Shelf Life of Cookies Using Corn and Sunflower Oils

Received: 21 July 2014     Accepted: 9 August 2014     Published: 20 August 2014
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Abstract

The objective of this work was to study the effect of whey protein concentrate (WPC) on shelf life of cookies using corn and sunflower oils as fat source. Wheat flour was partially replaced by WPC with levels of 5, 7.5, 10 and 15 %. A User Defined Design was used and the three following responses were measured: peroxide index (meqO2/kg), flavour (score from 1-10) and rancidity (detectable and non-detectable) at 0, 7, 14, 21 and 70 days of storage. Results show that during storage peroxide index (PI) increases in all cookies samples. However a significant decrease was found when corn oil was used instead of sunflower oil and when the level of WPC goes from 0% to 15%. Regarding sensory evaluation, all cookies were evaluated as acceptable (scored flavour ≥ 6) and no rancid flavour was perceived, except for two samples which were assigned with 5 and rancid flavour was considered as detectable; these samples correspond to cookies evaluated at day 70, elaborated with sunflower oil and the lowest dose of WPC. No significant differences were found in cookies flavour prepared with different oils. On the other hand and relative to the level of WPC replacement, differences were found by the panel at days 0 and 7, a reduction in assigned score when WPC dose was increased, however this difference was not significant in the subsequent assessment days. According to research results, an increase in stability was clearly obtained in cookies elaborated with corn oil and the highest concentration of WPC.

Published in Journal of Food and Nutrition Sciences (Volume 2, Issue 4)
DOI 10.11648/j.jfns.20140204.25
Page(s) 195-199
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Cookies, Whey Protein Concentrate, Corn Oil, Sunflower Oil

References
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[2] S. R. Pérez, C. A. Osella, M. A. de la Torre y H. D. Sánchez. “Efecto del mejoramiento proteico sobre los parámetros de calidad nutricional y sensorial de galletitas dulces (cookies). Archivos Latinoamericanos de Nutrición, 2008, 58(4):403-410.
[3] B. Munaza, S. G. M. Prasad and B. Gayas. “Whey proteins concentrate enriched biscuits”. International Journal of Scientific and Research Publications, 2012, 2(8):1-4.
[4] H. Korhonen. “Milk-derived bioactive peptides: from science to applications”. Journal of Functional Foods, 2009, 1: 177–187.
[5] A. N. Visentín, S. R. Drago, C. A. Osella, M. A. de la Torre, H. D. Sánchez y R. J. González. “Efecto de la adición de harina de soja y concentrado proteico de suero de queso sobre la calidad del pan y la dializabilidad de minerales”. Archivos Latinoamericanos de Nutrición, 2009, 59(39):325-331.
[6] B. Bulut Solak and N. Akin. “Functionality of whey protein”. International Journal of Health & Nutrition, 2012, 3(1):1-7.
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[12] A. Kamal-Eldin. “Effect of fatty acids and tocopherols on the oxidative stability of vegetable oils”. European Journal of Lipid Science and Technology, 2006, 108:1051–1061.
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[14] C. E.Stauffer. “Emulsifier: practical guides for the food industry”. Eagan Press, St Poul, MN, USA, 1999.
[15] K. Warner and T. Nelsen. “AOCS collaborative study on sensory and volatile compound analyses of vegetable oils”. Journal of the American Oil Chemists Society, 1996, 73:157–165.
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[18] C. S. Gaines and C. C. Tsen. “A baking method to evaluate flour quality for rotary molded cookies”. Cereal Chemistry, 1980, 57:429-433.
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Cite This Article
  • APA Style

    Melina Erben, Hugo Diego Sánchez, Carlos Alberto Osella. (2014). Effects of Whey Protein Concentrate on Shelf Life of Cookies Using Corn and Sunflower Oils. Journal of Food and Nutrition Sciences, 2(4), 195-199. https://doi.org/10.11648/j.jfns.20140204.25

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    ACS Style

    Melina Erben; Hugo Diego Sánchez; Carlos Alberto Osella. Effects of Whey Protein Concentrate on Shelf Life of Cookies Using Corn and Sunflower Oils. J. Food Nutr. Sci. 2014, 2(4), 195-199. doi: 10.11648/j.jfns.20140204.25

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    AMA Style

    Melina Erben, Hugo Diego Sánchez, Carlos Alberto Osella. Effects of Whey Protein Concentrate on Shelf Life of Cookies Using Corn and Sunflower Oils. J Food Nutr Sci. 2014;2(4):195-199. doi: 10.11648/j.jfns.20140204.25

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  • @article{10.11648/j.jfns.20140204.25,
      author = {Melina Erben and Hugo Diego Sánchez and Carlos Alberto Osella},
      title = {Effects of Whey Protein Concentrate on Shelf Life of Cookies Using Corn and Sunflower Oils},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {2},
      number = {4},
      pages = {195-199},
      doi = {10.11648/j.jfns.20140204.25},
      url = {https://doi.org/10.11648/j.jfns.20140204.25},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140204.25},
      abstract = {The objective of this work was to study the effect of whey protein concentrate (WPC) on shelf life of cookies using corn and sunflower oils as fat source. Wheat flour was partially replaced by WPC with levels of 5, 7.5, 10 and 15 %. A User Defined Design was used and the three following responses were measured: peroxide index (meqO2/kg), flavour (score from 1-10) and rancidity (detectable and non-detectable) at 0, 7, 14, 21 and 70 days of storage. Results show that during storage peroxide index (PI) increases in all cookies samples. However a significant decrease was found when corn oil was used instead of sunflower oil and when the level of WPC goes from 0% to 15%. Regarding sensory evaluation, all cookies were evaluated as acceptable (scored flavour ≥ 6) and no rancid flavour was perceived, except for two samples which were assigned with 5 and rancid flavour was considered as detectable; these samples correspond to cookies evaluated at day 70, elaborated with sunflower oil and the lowest dose of WPC. No significant differences were found in cookies flavour prepared with different oils. On the other hand and relative to the level of WPC replacement, differences were found by the panel at days 0 and 7, a reduction in assigned score when WPC dose was increased, however this difference was not significant in the subsequent assessment days. According to research results, an increase in stability was clearly obtained in cookies elaborated with corn oil and the highest concentration of WPC.},
     year = {2014}
    }
    

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  • TY  - JOUR
    T1  - Effects of Whey Protein Concentrate on Shelf Life of Cookies Using Corn and Sunflower Oils
    AU  - Melina Erben
    AU  - Hugo Diego Sánchez
    AU  - Carlos Alberto Osella
    Y1  - 2014/08/20
    PY  - 2014
    N1  - https://doi.org/10.11648/j.jfns.20140204.25
    DO  - 10.11648/j.jfns.20140204.25
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 195
    EP  - 199
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20140204.25
    AB  - The objective of this work was to study the effect of whey protein concentrate (WPC) on shelf life of cookies using corn and sunflower oils as fat source. Wheat flour was partially replaced by WPC with levels of 5, 7.5, 10 and 15 %. A User Defined Design was used and the three following responses were measured: peroxide index (meqO2/kg), flavour (score from 1-10) and rancidity (detectable and non-detectable) at 0, 7, 14, 21 and 70 days of storage. Results show that during storage peroxide index (PI) increases in all cookies samples. However a significant decrease was found when corn oil was used instead of sunflower oil and when the level of WPC goes from 0% to 15%. Regarding sensory evaluation, all cookies were evaluated as acceptable (scored flavour ≥ 6) and no rancid flavour was perceived, except for two samples which were assigned with 5 and rancid flavour was considered as detectable; these samples correspond to cookies evaluated at day 70, elaborated with sunflower oil and the lowest dose of WPC. No significant differences were found in cookies flavour prepared with different oils. On the other hand and relative to the level of WPC replacement, differences were found by the panel at days 0 and 7, a reduction in assigned score when WPC dose was increased, however this difference was not significant in the subsequent assessment days. According to research results, an increase in stability was clearly obtained in cookies elaborated with corn oil and the highest concentration of WPC.
    VL  - 2
    IS  - 4
    ER  - 

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Author Information
  • Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química-Universidad Nacional del Litoral, Santa Fe, Argentina

  • Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química-Universidad Nacional del Litoral, Santa Fe, Argentina

  • Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química-Universidad Nacional del Litoral, Santa Fe, Argentina

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