Influence of gluten–soy protein blends on the quality of reduced carbohydrates cookies

The dietary requirements of consumers following low-carbohydrate diets are generating a market for protein-fortified products. Soy protein has been shown to lower cholesterol in hypercholesterolemic individuals, and it favorably affects calcium metabolism and kidney function relative to other high-quality proteins. The objective of this research was to investigate the incorporation of protein blends to reduce the carbohydrates on the acceptability and quality characteristics of cookies. Cookies were prepared using AACC method 10-53. Flour in the cookie formulation was replaced (10%, 15%, 20%, 25% and 30%) with the protein blend, increasing the protein content from 6% to 17.5% and reducing total carbohydrates. Water content was adjusted based on the measurements using the Farinograph water absorption. Water activity and hardness of cookies were not affected by the increasing flour replacement. The color of the cookies was darker as the protein blend increased beyond 20%. There is a definite potential for increasing the nutritional quality of cookies while reducing the carbohydrates.