Physicochemical and sensory properties of biscuits fortified with whey protein isolate and wheat bran

Zahra Hassanzadeh  Rostami; Shiva  Faghih; Maryam  Safarirad; Azam  Abbasi

doi:10.18502/jfsh.v11i4.21681

Zahra Hassanzadeh Rostami Department of Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
Shiva Faghih Department of Community Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran.
Maryam Safarirad Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran.
Azam Abbasi Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran

DOI: https://doi.org/10.18502/jfsh.v11i4.21681

Keywords: Biscuit; Wheat bran; Whey protein; Nutritional quality; Functional snack; Sensory evaluation

Abstract

Overweight and obesity are major public health concerns that necessitate innovative nutritionalstrategies. This study aimed to investigate the effects of fortifying biscuits with wheat bran (WB)and whey protein isolate (WPI) on their physicochemical and sensory characteristics. Fourformulations were developed: a control, biscuits fortified with WB, biscuits fortified with WPI, andbiscuits fortified with both. In all formulations, 40% of sucrose was replaced with date syrup.Physicochemical (moisture, ash), nutritional (sugar, fat, protein, fiber), color, texture, and sensoryattributes were evaluated using standard analytical methods. Statistical analysis was performed byTukey’s post-hoc test at a significance level of p<0.05. Fortification with WB and WPI significantlyincreased moisture, ash, protein, and fiber contents, while fat and total sugar levels remainedunchanged. Biscuits containing WPI received the highest color scores, whereas the control and WBsamples exhibited more desirable texture. No significant differences were observed in taste oroverall acceptability among formulations. Fortifying biscuits with WB and WPI improvesnutritional quality without compromising sensory acceptability, offering a feasible strategy fordeveloping healthier snack options.