Protein enrichment of molded biscuits

Abstract

In the current health conscious world, consumers have been seeking products that provide not only basic nutritional functions, but also beneficial health effects. Thus, products enriched with proteins have found a space in the market, because, besides increasing protein and essential amino acids consumption, they may provide satiety. Moreover, high protein diets are known to have beneficial effects on body composition and metabolism. Cereal-based products can be added of protein and thus attend the specific requirements of target groups and of vulnerable sections of the population lacking this nutrient. Among these products, biscuits are potential carriers for the enrichment, in terms of production volumes and sales values, and their high acceptability, relatively long shelf life and convenience. For the enrichment of biscuits, leguminous proteins, from sources such as soybeans and peas, and also animal proteins such as whey proteins, can be used, due to their nutritional and functional appeal, being the isolates from these sources frequently employed. These protein isolates, although extensively studied as to their functional characteristics, whether technological or physiological, have their functionality dependent on where they are inserted. Thus, it is important to study their behaviour in the matrix of the product and during all stages of the process. The objective of this work will be to develop biscuits with high protein content and good protein quality and availability; and relate the source of protein used and the rheological characteristics, process, technological, sensory and nutritional properties of molded biscuits after processing and during the whole storage period. (AU)