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

Melina Erben; Hugo Diego Sánchez; Carlos Alberto Osella

doi:doi:10.11648/j.jfns.20140204.25

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

Melina Erben, Hugo Diego Sánchez, Carlos Alberto Osella

Published in Journal of Food and Nutrition Sciences (Volume 2, Issue 4)

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.
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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

Melina Erben

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

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

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

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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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