Protein Enrichment of Sugar‐Snap Cookies with Sunflower Protein Isolate

摘要

ABSTRACTSugar‐snap cookies were protein enriched with sunflower protein isolate (SFPI) at levels of up to 20 (flour weight basis). Spread and surface grain were reduced, and color was slightly affected, with increasing levels of SFPI. The addition of soy lecithin (1–2) improved spread and surface grain characteristics. Sensory evaluation scores for cookies showed acceptable cookie quality at levels of up to 15 S