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Protein enrichment of cookies using protein hydrolysates

Grant number: 16/04034-5
Support Opportunities:Scholarships in Brazil - Scientific Initiation
Effective date (Start): August 01, 2016
Effective date (End): July 31, 2017
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal Investigator:Caroline Joy Steel
Grantee:Renata Alves de Oliveira
Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil


In the search to attend consumers that desire products that provide more than basic nutrition, cookies are potential vehicles for enrichment, due to their widespread consumption and growing market, mainly of the healthy biscuit segment. Following the same trend, protein enriched products have found space, once, as well as supplying higher protein and essential aminoacid contents, may favor satiety. Thus, protein enrichment of cookies not only improves protein contribution, but also compensates the deficiency of certain aminoacids in wheat flour, the main ingredient of these products. In this sense, the use of protein hydrolysates is an alternative for cookie enrichment that is still little explored. Whey protein and collagen hydrolysates are potential sources for this aim, due to the diversity in aminoacid composition and also for the possibility of their combined use. Therefore, the objective of this study will be to evaluate the effect of whey protein and collagen hydrolysates, and their interaction, in the development of cookies with higher protein contents, through the evaluation of dough rheological properties, process parameters and final product technological, nutritional and sensory characteristics. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
NOGUEIRA, AMANDA DE CASSIA; DE OLIVEIRA, RENATA ALVES; STEEL, CAROLINE JOY. Protein enrichment of wheat flour doughs: empirical rheology using protein hydrolysates. FOOD SCIENCE AND TECHNOLOGY, v. 40, n. 1, p. 97-105, . (16/04034-5, 17/04519-1)

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