Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins

Table 2

Chemical composition values before processing.

Sample	Moisture (%)			Ash (%)			Protein (%)			Fat (%)
Flour (control)	12.50	±	0.90	0.48	±	0.04	12.71	±	1.12	0.91	±	0.08
WPC (5%)	11.80	±	0.76	0.58	±	0.20	15.66	±	1.39	0.98	±	0.09
WPCSL (5%)	11.73	±	0.72	0.61	±	0.17	15.82	±	1.07	0.97	±	0.08
WPCSH (5%)	11.56	±	0.67	0.63	±	0.12	15.71	±	1.11	0.98	±	0.08
WPC (10%)	10.82	±	0.67	0.72	±	0.13	18.48	±	1.14	1.08	±	0.07
WPCSL (10%)	10.62	±	0.71	0.71	±	0.12	18.51	±	1.13	1.10	±	0.07
WPCSH (10%)	10.55	±	0.32	0.69	±	0.24	18.57	±	1.17	1.09	±	0.05

(i) WPC (5%) whey protein concentrate + 95% flour, (ii) WPCSL (5%) with sonication low, (iii) WPCSL (5%) with sonication high, (iv) WPCSL (10%) with sonication low and 10% WPC, and (v) means ± SD in the same column with the same letters are not significantly different ().