Whey protein as a substitute for wheat in the development of no added sugar cookies

Whey proteins are important in manufacturing bakery products, dairy products and infant formula because they have favorable technological properties, such as easy solubility, emulsification and anti-allergenic action. The objective of this study was to develop and characterize no added sugar cookies containing different proportions of whey protein concentrate (WPC; to replace wheat) and margarine, evaluating the effect of storage on the physical characteristics of these products. A 2(2) central composite rotational design was used to study the effect of WPC (25.9-54.1 g/100 g) and margarine (24.4-33.3 g/100 g) addition on the measurements of the cookies. Moreover, chemical composition and sensory analyses were conducted. After 15 days of storage, the samples were evaluated for water activity, color, texture and microbiological profile. The addition of up to 54.0 g WPC/100 g and 33.4 g margarine/100 g did not influence the measurements of the cookies. All samples had acceptance rates that were greater than or equal to 70%. The addition of WPC in the cookies increased their protein content and mineral residue as well as reduced both carbohydrates and calories. After storage for 15 days, the cookies maintained all initially evaluated characteristics, making them feasible and safe for consumption. (C) 2015 Elsevier Ltd. All rights reserved.