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<p>This study assessed the effect of Bullseye (BPI) and Pacu protein isolates (PPI) on oat-based cookie storage quality. Cookies containing 4% BPI and 6% PPI were baked at 160&#xa0;°C and 170&#xa0;°C, then evaluated for physico-chemical and sensory attributes over 90&#xa0;days at 35 ± 2&#xa0;°C. PPI cookies had the highest protein content (16.19%), followed by BPI cookies (15.78%) and the control group (13.58%). While hardness and colour remained stable, the pH (ranging between 6 and 7), TVB-N (from 3.39 ± 0.40 to 8.64 ± 1.07&#xa0;mg/100&#xa0;g for BPI), TMA-N (from 1.33 ± 0.11 to 4.25 ± 0.13&#xa0;mg/100&#xa0;g for BPI), and TBA (from 0.11 ± 0.05 to 2.12 ± 0.30&#xa0;mg MDA/kg for BPI and from 0.14 ± 0.05 to 2.33 ± 0.39&#xa0;mg MDA/kg for PPI) values increased significantly but remained within acceptable limits. Sensory quality declined (<i>p</i> &lt; 0.05), but all cookies remained acceptable, indicating minimal protein isolate impact.</p>

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Influence of Supplementing Oat-Based Cookies with Fish Protein Isolates on Its Storage Characteristics

  • 期刊论文

  • 发表日期：

    2026年4月9日

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  • Kirankumar Gopalbhai Baraiya,
  • Manjanaik Bojayanaik,
  • Vijay Kumar Reddy Surasani,
  • Sachin Dnyanoba Chavan

摘要

This study assessed the effect of Bullseye (BPI) and Pacu protein isolates (PPI) on oat-based cookie storage quality. Cookies containing 4% BPI and 6% PPI were baked at 160 °C and 170 °C, then evaluated for physico-chemical and sensory attributes over 90 days at 35 ± 2 °C. PPI cookies had the highest protein content (16.19%), followed by BPI cookies (15.78%) and the control group (13.58%). While hardness and colour remained stable, the pH (ranging between 6 and 7), TVB-N (from 3.39 ± 0.40 to 8.64 ± 1.07 mg/100 g for BPI), TMA-N (from 1.33 ± 0.11 to 4.25 ± 0.13 mg/100 g for BPI), and TBA (from 0.11 ± 0.05 to 2.12 ± 0.30 mg MDA/kg for BPI and from 0.14 ± 0.05 to 2.33 ± 0.39 mg MDA/kg for PPI) values increased significantly but remained within acceptable limits. Sensory quality declined (p < 0.05), but all cookies remained acceptable, indicating minimal protein isolate impact.