LAUSR

BACKGROUND The objective of the study was to determine the effect of addition plant-based protein preparations in cookies recipes on the quality and nutritional value of obtained products. Wheat flour was replaced by 10%, 20% or 30% of pea, hemp seed, pumpkin and sunflower seeds preparations. In baked cookies were analysed chemical composition with amino acids profile, colour and texture as well as organoleptic attributes and overall acceptability. RESULTS The addition of plant protein preparations improved nutritional value of cookies by supplementing them with threonine and part of lysine. Replacing at least 20% of wheat flour with pea protein allows the production of cookies with a well-balanced amino acid profile. The use of pea and sunflower proteins improves the appearance of the obtained products (consumer notes from 7.4 to 8.0) in comparison to the control sample (note 7.2). The physical properties of cookies were changed while organoleptic worsened. Cookies with the most desirable sensory values were obtained using the pea protein preparation. Acceptable cookies were also obtained with pumpkin and sunflower seed protein preparations, if the proportion of the additive does not exceed 20% in relation to the amount of wheat flour. CONCLUSION The use of protein preparations from pumpkin and sunflower as well as from hemp seeds allows the production of cookies with acceptable sensory characteristics that could diversify the range of cookie products. In the case of oilseed preparations, the amount of additive is limited primarily by the colour and taste of the finished products. This article is protected by copyright. All rights reserved.