Quality attributes of cookies enriched with functional protein isolate from red kidney beans
Red kidney bean protein isolate was prepared and incorporated into wheat flour at levels of 0, 5, 10, 15, and 20% to prepare protein-enriched cookies which were then evaluated for various quality attributes. Nutritional evaluation of cookies showed that the supplementation of bean protein isolate in...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2022-05-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202205-0005_quality-attributes-of-cookies-enriched-with-functional-protein-isolate-from-red-kidney-beans.php |
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| author | Imran Hayat Asif Ahmad Nagina Rafique Saima Rafiq Saiqa Bashir Raina Ijaz Sohrab Qayyum |
| author_facet | Imran Hayat Asif Ahmad Nagina Rafique Saima Rafiq Saiqa Bashir Raina Ijaz Sohrab Qayyum |
| author_sort | Imran Hayat |
| collection | DOAJ |
| description | Red kidney bean protein isolate was prepared and incorporated into wheat flour at levels of 0, 5, 10, 15, and 20% to prepare protein-enriched cookies which were then evaluated for various quality attributes. Nutritional evaluation of cookies showed that the supplementation of bean protein isolate increased the protein content of the cookies from 7.87% in T1 (control or wheat flour cookies) to 16.92% in T6 (cookies supplemented with 20% bean protein isolate), which indicated a 115% increase in protein content. The physical characteristics of cookies such as width, thickness and spread factors differed significantly. Sensory attributes of all the supplemented cookies were within the acceptable range but cookies supplemented with 20% level of protein isolate were less preferred due to slightly darker colour and harder texture. Conclusively, the red kidney bean protein isolate can be successfully utilised for the production of high-protein cookies. Such high-protein products can be advantageously utilised to cope with the problem of protein-energy malnutrition. Moreover, such nutritious products can also be used as emergency foods during natural disasters as well as during war times. |
| first_indexed | 2024-04-10T08:31:33Z |
| format | Article |
| id | doaj.art-63821c2a0e3d48aeaf19560622bdc0da |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:31:33Z |
| publishDate | 2022-05-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-63821c2a0e3d48aeaf19560622bdc0da2023-02-23T03:28:51ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172022-05-0140536737410.17221/243/2021-CJFScjf-202205-0005Quality attributes of cookies enriched with functional protein isolate from red kidney beansImran Hayat0Asif Ahmad1Nagina Rafique2Saima Rafiq3Saiqa Bashir4Raina Ijaz5Sohrab Qayyum6Department of Food Science and Technology, Faculty of Agriculture, University of Poonch Rawalakot, Azad Kashmir, PakistanDepartment of Food Technology, Faculty of Crop and Food Sciences, Pir Mehr Ali Shah Arid Agriculture University Rawalpindi (PMAS-AAUR), Rawalpindi, PakistanDepartment of Food Science and Technology, Faculty of Agriculture, University of Poonch Rawalakot, Azad Kashmir, PakistanDepartment of Food Science and Technology, Faculty of Agriculture, University of Poonch Rawalakot, Azad Kashmir, PakistanDepartment of Food Science and Technology, Faculty of Agriculture, University of Poonch Rawalakot, Azad Kashmir, PakistanDepartment of Horticulture, Faculty of Agriculture, University of Poonch Rawalakot, Azad Kashmir, PakistanDepartment of Food Science and Technology, Faculty of Agriculture, University of Poonch Rawalakot, Azad Kashmir, PakistanRed kidney bean protein isolate was prepared and incorporated into wheat flour at levels of 0, 5, 10, 15, and 20% to prepare protein-enriched cookies which were then evaluated for various quality attributes. Nutritional evaluation of cookies showed that the supplementation of bean protein isolate increased the protein content of the cookies from 7.87% in T1 (control or wheat flour cookies) to 16.92% in T6 (cookies supplemented with 20% bean protein isolate), which indicated a 115% increase in protein content. The physical characteristics of cookies such as width, thickness and spread factors differed significantly. Sensory attributes of all the supplemented cookies were within the acceptable range but cookies supplemented with 20% level of protein isolate were less preferred due to slightly darker colour and harder texture. Conclusively, the red kidney bean protein isolate can be successfully utilised for the production of high-protein cookies. Such high-protein products can be advantageously utilised to cope with the problem of protein-energy malnutrition. Moreover, such nutritious products can also be used as emergency foods during natural disasters as well as during war times.https://cjfs.agriculturejournals.cz/artkey/cjf-202205-0005_quality-attributes-of-cookies-enriched-with-functional-protein-isolate-from-red-kidney-beans.phpsupplementationmalnutritionbeans proteinsensory analysisnutritional evaluation |
| spellingShingle | Imran Hayat Asif Ahmad Nagina Rafique Saima Rafiq Saiqa Bashir Raina Ijaz Sohrab Qayyum Quality attributes of cookies enriched with functional protein isolate from red kidney beans Czech Journal of Food Sciences supplementation malnutrition beans protein sensory analysis nutritional evaluation |
| title | Quality attributes of cookies enriched with functional protein isolate from red kidney beans |
| title_full | Quality attributes of cookies enriched with functional protein isolate from red kidney beans |
| title_fullStr | Quality attributes of cookies enriched with functional protein isolate from red kidney beans |
| title_full_unstemmed | Quality attributes of cookies enriched with functional protein isolate from red kidney beans |
| title_short | Quality attributes of cookies enriched with functional protein isolate from red kidney beans |
| title_sort | quality attributes of cookies enriched with functional protein isolate from red kidney beans |
| topic | supplementation malnutrition beans protein sensory analysis nutritional evaluation |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-202205-0005_quality-attributes-of-cookies-enriched-with-functional-protein-isolate-from-red-kidney-beans.php |
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