Desenvolvimento de biscoito proteico com adição de crioconcentrado do soro do leite

Abstract

This study aimed to develop a protein cookie from cryoconcentrated whey, a byproduct of cheese production that is highly nutritious and has many functional properties. The sweet whey was cryoconcentrated, followed by dehydration of the concentrate using the foam-mat method, to remove moisture while preserving its nutritional properties. Subsequently, the resulting powder was incorporated into the cookie formulation to replace whole milk powder. Physicochemical analyses were carried out on the dehydrated cryoconcentrate, the standard cookie (without addition of cryoconcentrate) and the cookie with addition of cryoconcentrate to characterise the products. The results indicated a significant increase in the protein content of the cookies formulated with cryoconcentrated whey, confirming the viability of using this byproduct for the preparation of functional and protein foods. Thus, the study contributes to the sustainable reuse of whey and to the development of innovative products, aligned with the market's search for nutritious and protein-rich foods.