Physicochemical and Sensory Properties of Biscuits Fortified with Whey Protein and Wheat Bran

Effects of Wheat Bran and Whey Protein Fortification on Nutritional, Physicochemical, and Sensory Attributes of Biscuits

Abstract

Background and Objectives: Overweight and obesity are among the major public health concerns, requiring innovative nutritional strategies. This study aimed to evaluate the effects of fortifying biscuits with wheat bran and whey protein on their physicochemical properties and sensory acceptability. Materials and Methods: In this experimental study, four types of biscuits were formulated: a control sample, biscuits fortified with wheat bran, biscuits fortified with whey protein, and biscuits fortified with both additives. In all formulations, 40% of the sugar was replaced with date syrup. Physicochemical characteristics (moisture, ash), nutritional composition (total sugars, fat, protein, fiber), color, texture, and sensory acceptability were assessed using standard analytical methods. Statistical analysis was performed using Duncan’s multiple range test at a significance level of p < 0.05. Results: Fortification with wheat bran and whey protein significantly increased moisture, ash, protein, and fiber contents, while no significant differences were observed in fat and total sugar levels. Biscuits containing whey protein received the highest color score, whereas the control and wheat bran fortified samples were rated as having more desirable texture. No significant differences were found among groups in overall acceptability and taste. Conclusion: Fortifying biscuits with wheat bran and whey protein can improve their nutritional value without compromising sensory quality, offering an effective approach for producing healthier snack options in the community.