Protein Enrichment of Sugar‐Snap Cookies with Sunflower Protein Isolate
S. M. Claughton, R. J. Pearce
Journal of Food Science
Abstract
ABSTRACT 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.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
sunflower protein isolate (SFPI) affects spread and surface grain of sugar-snap cookies
“Spread and surface grain were reduced, and color was slightly affected, with increasing levels of SFPI.”
cookies showed acceptable quality
“Sensory evaluation scores for cookies showed acceptable cookie quality at levels of up to 15% SFPI.”
soy lecithin improves spread and surface grain characteristics
“The addition of soy lecithin (1–2%) improved spread and surface grain characteristics.”