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    Optimisation of low-fat high-protein cookie formulation: effects of using butter and composite flour on nutritional, physical and sensory properties
    (Innovhub Ssi-Area Ssog, 2022) Ozer, Emir Ayse; Ozbuldu, Neslihan; Ozpalas, Beyza
    Consumers demand in food products have changed significantly in the last century with lifestyle changes related to new eating habits. Based on the consumers' demand, the food industry and scientists focus on low fat and calorie functional foods that avoid causing nutrition-related illnesses. Therefore, the aim of this study is to develop a low fat-high calorie functional cookie fortified with composite flour (chickpea 50%, whole grain wheat 25% and oat 25%), butter, almond, dried mulberry, egg powder and whey powder. The statistical analyses were carried out by using response surface methodology (RSM). The nutritional (moisture, ash, fat, protein, carbohydrate, and energy content), physical (diameter and thickness measurement, spread ratio) and sensory properties (colour, appearance, taste-odour, texture, overall acceptability, and affordability) of produced cookies were evaluated. The results indicate that the protein content of cookies increased from 13 g/100 g to 24.38 g/100 g with a 9% reduction in fat and calories for the cookies. A cookie containing 15% butter and 15% composite flour has the highest score for overall acceptability and affordability among the cookie samples. The research showed that low fat-high protein cookies fortified by composite flour, with a highly acceptable and nutrition composition can be produced.