Physicochemical and sensory properties of biscuits fortified with whey protein isolate and wheat bran

Abstract

Overweight and obesity are major public health concerns that necessitate innovative nutritional strategies. This study aimed to investigate the effects of fortifying biscuits with wheat bran (WB) and whey protein isolate (WPI) on their physicochemical and sensory characteristics. Four formulations were developed: a control, biscuits fortified with WB, biscuits fortified with WPI, and biscuits fortified with both. In all formulations, 40% of sucrose was replaced with date syrup. Physicochemical (moisture, ash), nutritional (sugar, fat, protein, fiber), color, texture, and sensory attributes were evaluated using standard analytical methods. Statistical analysis was performed by Tukey’s post-hoc test at a significance level of p<0.05. Fortification with WB and WPI significantly increased moisture, ash, protein, and fiber contents, while fat and total sugar levels remained unchanged. Biscuits containing WPI received the highest color scores, whereas the control and WB samples exhibited more desirable texture. No significant differences were observed in taste or overall acceptability among formulations. Fortifying biscuits with WB and WPI improves nutritional quality without compromising sensory acceptability, offering a feasible strategy for developing healthier snack options.