Results and discussion
Table 1 (Formulation table)
Treatment Flour (W:R) Stevia (g) Margarine Baking Whey (mL)
(g) Powder (g)
0% Whey 50:50 1.25 30 0.25 0
10% Whey 50:50 1.25 30 0.25 10
15% Whey 50:50 1.25 30 0.25 15
25% Whey 50:50 1.25 30 0.25 25
Note:
W:R = Wheat Flour : Ragi Flour (50:50 ratio).
Whey level varies according to treatment.
Table: 2 Chemical analysis of whey induced diabetic friendly cookies.
Treatme Acid Total
nt Insolubl Sugar
Moistur Protein Crude e Ash
(%)
e (%) (%) Fat (%) Fibre (g) Ash (%) (%)
0% 2.5
Whey 5.63 11.2 31.03 0.170 1.31 0.06
10% 1.5
Whey 6.93 11.9 31.3 1.13 1.33 0.12
15% 1.07
Whey 7.11 14.6 31.7 1.42 1.32 0.42
25% 1.09
Whey 7.98 15.1 30.3 1.70 1.35 0.26
Discussion
1. Moisture Content
The moisture content of the cookies increased from 5.63% (0% whey) to 7.98% (25% whey).
This increase is due to the high water-binding capacity of whey proteins, which retain more
moisture during baking. Higher moisture improves cookie softness and freshness but may
slightly reduce shelf life if not stored properly. The 25% whey treatment exhibited the highest
moisture content, indicating better moisture retention.
2. Protein Content
Protein content increased with increasing whey concentration, from 11.2% in the control to
15.1% in the 25% whey treatment. Whey is a rich source of high-quality proteins, resulting in
significant protein enrichment of the cookies. The results indicate that whey fortification
effectively improves the nutritional quality of the product, making the cookies a better
source of dietary protein without adversely affecting the formulation.
3. Fat Content
The fat content remained relatively stable among all treatments, varying from 31.03% to
31.7%, with a slight decrease to 30.3% at 25% whey. Since the fat source in the formulation
remained constant, whey addition had minimal influence on total fat content. The slight
reduction at higher whey incorporation may be due to addition of more whey , which contains
comparatively less fat.
4. Crude Fibre Content
Crude fibre content increased from 0.170 g in the control to 1.70 g in the 25% whey
treatment. This gradual increase suggests that whey incorporation contributed to a higher
measured fibre value or improved the analytical recovery of fibre. Among all treatments, 25%
whey recorded the highest crude fibre, indicating improved nutritional quality and potential
digestive health benefits.
5. Ash Content
Ash content ranged from 1.31% to 1.35%, showing only a slight increase with whey
supplementation. Ash represents the total mineral content of the cookies. The small increase
indicates that whey contributed additional minerals such as calcium and phosphorus. The
25% whey treatment had the highest ash content, suggesting improved mineral composition
without causing major changes in the overall formulation.
6. Acid Insoluble Ash
Acid insoluble ash values ranged from 0.06% to 0.42% among the treatments. The 15% whey
treatment showed the highest value (0.42%), while the control had the lowest (0.06%). All
values remained within acceptable limits, indicating low contamination from sand or other
insoluble impurities. The variation may be due to differences in ingredient quality or
analytical procedures rather than whey addition alone.
7. Total sugar:
The total sugar content of whey-induced diabetic-friendly cookies decreased with increasing
levels of liquid whey incorporation. The control sample (0% whey) showed the highest total
sugar content (2.5%), while cookies containing 10%, 15%, and 25% whey recorded lower
values of 1.5%, 1.07%, and 1.09%, respectively. The reduction in sugar content may be
attributed to the replacement of sucrose with stevia, a non-nutritive sweetener, and the
dilution effect of whey solids, which contribute proteins and minerals rather than simple
sugars. The slight increase observed at 25% whey compared to 15% whey could be due to the
presence of lactose in whey. Overall, the lower total sugar content indicates that whey and
stevia incorporation can successfully produce diabetic-friendly cookies with reduced sugar
while maintaining nutritional quality.
Table : 3 Chemical analysis of Whey
Parameter Result
Reducing Sugar 2.0%
Total Solids (%) 6.08%
Protein (%) 93.71%
Ash (%) 0.60%
Fat (%) 0.31%
Discussion
1. Reducing Sugar
The reducing sugar content of the liquid whey was found to be 2.0% indicating the presence
of lactose, the principal carbohydrate in whey. Lactose acts as a reducing sugar and gives a
positive Fehling's test. This value is within the normal range for sweet whey and contributes
to browning, flavour development, and improved texture during cookie baking through the
Maillard reaction.
2. Total Solids
The total solids content of the liquid whey was 6.08%, indicating that the sample contained
dissolved proteins, lactose, minerals, and traces of fat, while the remaining portion was water.
This value is close to the normal composition of fresh liquid whey. Adequate total solids
improve the nutritional quality and functional properties of whey when incorporated into
bakery products.
3. Protein
The protein content of the liquid whey was 0.78%, which falls within the normal range of fresh
sweet whey. Whey proteins such as β-lactoglobulin and α-lactalbumin possess high biological
value and excellent functional properties. The protein present in whey enhances the
nutritional quality of cookies and contributes to improved water-binding capacity, texture,
and overall product quality.
4. Ash
The ash content of the liquid whey was 0.60%, representing the total mineral content,
including calcium, phosphorus, potassium, and magnesium. This value is consistent with the
normal composition of liquid whey. The mineral content contributes to the nutritional value
of the final product and also influences dough characteristics and the baking performance of
whey-incorporated cookies.
5. Fat
The fat content of the liquid whey was 0.31%, indicating that the sample was low in fat, as
expected for sweet whey obtained after cheese or paneer production. A low fat content
enhances storage stability and minimizes the risk of oxidative rancidity. The remaining fat also
contributes slightly to flavour development and improves the mouthfeel of whey-based
bakery products.