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

Table 4

Physical characteristics of different levels of replacement.

Treatment	Weight (gm)			Width (cm)			Thickness (cm)			Spread factor
Flour (control)	61.82	±	3.11	5.06	±	0.23	0.84	±	0.04	56.11	±	3.51	c
WPC (5%)	62.17	±	3.14	5.31	±	0.22	0.88	±	0.04	56.36	±	3.51	bc
WPCSL (5%)	62.28	±	3.17	5.12	±	0.25	0.87	±	0.03	56.91	±	3.50	bc
WPCSH (5%)	61.23	±	3.22	5.21	±	0.31	0.87	±	0.07	57.26	±	3.15	bc
WPC (10%)	61.21	±	3.25	5.42	±	0.25	0.89	±	0.05	57.81	±	4.02	ab
WPCSL (10%)	60.36	±	3.36	5.22	±	0.31	0.87	±	0.05	58.24	±	4.95	ab
WPCSH (10%)	61.68	±	3.23	5.28	±	0.34	0.90	±	0.07	59.45	±	2.97	a

(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 ().