Development of a sweet cookie with dairy whey

Abstract

The objective of the work was to develop a sweet cookie with whey. The flour-whey ratio was defined by a two-component IV-optimal mixture design, with wheat flour levels between 52 and 55% and whey between 3.5 and 6.5%. The attributes sensory evaluated were: typicality of flavor, fragility, hardness, ease of disintegration in the mouth and crunchiness, using a continuous intensity scale 10 cm long, delimited at the ends of the segment with increasing intensity. To achieve the best combination, global quality was considered as the response variable. A mathematical model was obtained for each attribute analyzed. The results were optimized, selecting as the optimal formula the one containing 4.25% whey and 54.25% wheat flour.