Development of Protein-Enriched Cookies with Wheat, Oat, and Hemp Flour
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Background: Plant-based protein enrichment of commonly consumed bakery products may improve their nutritional profile while supporting the development of more diverse and sustainable food products. Hemp seed flour provides protein, dietary fiber, lipid, and mineral constituents, whereas oat flour contributes fiber and other functional components. Objective: To develop protein-enriched cookies containing wheat, oat, and hemp flour and evaluate their proximate composition, physicochemical properties, instrumental texture, and sensory acceptability. Methods: A laboratory-scale product-development study produced four cookie formulations containing nominal hemp-flour substitution levels of 0% (T0), 5% (T1), 10% (T2), and 15% (T3). Proximate composition, water activity, pH, instrumental texture, and sensory properties were evaluated. Twenty-two untrained panelists assessed sensory attributes using a 9-point hedonic scale. One-way ANOVA with post-hoc comparison was used at p≤0.05. Results: Protein increased from 14.20% in T0 to 17.25% in T3, fiber from 6.50% to 10.08%, and ash from 1.36% to 2.30%. Carbohydrate-by-difference was 50.14%, 45.94%, 47.17%, and 40.05% for T0–T3, respectively. T3 had the lowest water activity (0.3593±0.0030), highest hardness (60.9±0.36 N), highest fracturability (69.0±0.50 N), and highest overall acceptability score (7.8±0.09). Conclusion: Incorporation of hemp flour up to the 15% treatment level increased protein, fiber, and ash and produced a firmer cookie while maintaining favorable sensory acceptance. Long-term shelf life and microbiological safety were not evaluated.
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