Class
Article
College
College of Agriculture and Applied Sciences
Department
Nutrition, Dietetics, and Food Sciences Department
Faculty Mentor
Maryann Schneider
Presentation Type
Poster Presentation
Abstract
Protein plays a vital role in every human’s life. This macronutrient is essential in the diet for cell formation and repair. Protein powder, a nutritional supplement, is used to help build muscle, repair tissue, and make enzymes and hormones. Protein powder has also been found to help people lose weight and tone their muscles. Since some people have trouble getting enough daily protein, specifically athletes and elderly individuals, this study aims to research and learn the effects of substituting almond flour, whey protein powder, and soy protein powder in place of all-purpose flour to achieve a quality-tasting, protein-packed peanut butter cookie. As listed above, there are many different types of flour and protein powder, including dairy-based and plant-based powders. The purpose of this experiment is to determine the effect on flavor, texture, moisture content, and quality of appearance in a peanut butter protein cookie when substituting all-purpose flour with almond flour, whey protein powder, and soy protein powder. A sensory panel was held to further assist in analyzing the results to test for quality and texture through a detailed scorecard. Additionally, the use of the wettability test evaluated the moisture content of the cookies.
Location
Logan, UT
Start Date
4-12-2023 10:30 AM
End Date
4-12-2023 11:30 AM
Included in
Observing the Variations in Peanut Butter Cookies - Replacing All-Purpose Flour to Maximize Protein Intake
Logan, UT
Protein plays a vital role in every human’s life. This macronutrient is essential in the diet for cell formation and repair. Protein powder, a nutritional supplement, is used to help build muscle, repair tissue, and make enzymes and hormones. Protein powder has also been found to help people lose weight and tone their muscles. Since some people have trouble getting enough daily protein, specifically athletes and elderly individuals, this study aims to research and learn the effects of substituting almond flour, whey protein powder, and soy protein powder in place of all-purpose flour to achieve a quality-tasting, protein-packed peanut butter cookie. As listed above, there are many different types of flour and protein powder, including dairy-based and plant-based powders. The purpose of this experiment is to determine the effect on flavor, texture, moisture content, and quality of appearance in a peanut butter protein cookie when substituting all-purpose flour with almond flour, whey protein powder, and soy protein powder. A sensory panel was held to further assist in analyzing the results to test for quality and texture through a detailed scorecard. Additionally, the use of the wettability test evaluated the moisture content of the cookies.