Characteristics and nutritional value of cookies fortified with debittered salmon (Salmo salar) frame protein hydrolysate

The rising demand for nutrient-enriched snacks presents an opportunity to develop functional foods to tackle malnutrition problems. This study aimed to enhance the nutritional value of cookies by incorporating debittered salmon frame-protein hydrolysate (DSF-PH), prepared via Maillard reaction between protein hydrolysate and glucosamine. DSF-PH was incorporated at varying concentrations (2%, 4%, and 8%), and the cookies were evaluated for their nutritional, physical, textural and sensorial properties. The moisture, ash, protein, and fat contents significantly increased with augmenting MRPs, while carbohydrate content decreased (p<0.05). Lightness (L*) and yellowness (b*) decreased, while redness (a*) upsurged when MRPs at higher concentrations were added, reflecting the browning enhancement caused by the Maillard reaction. Textural analysis revealed softer textures and reduced fracturability with DSF-PH fortification (p<0.05). Fatty acid profiling indicated a slight increase in total saturated fatty acids (SFA) in MRPs-fortified cookies, compared to those of the control, while no differences in monounsaturated (MUFA) or polyunsaturated fatty acids (PUFA) were observed (p>0.05). SEM analysis confirmed a denser matrix and less voids in cookies added with MRPs. Sensory evaluation demonstrated that cookies with 4% MRPs had taste likeness score, while 8% MRP negatively impacted flavor and overall acceptability (p<0.05). Therefore, this study highlights the potential of DSF-PH as a potential ingredient, improving the nutritional, textural and sensory properties of cookies.. • Debittered salmon frame-protein hydrolysate (DSF-PH) was prepared via Maillard reaction and incorporated into cookies at 2%, 4%, and 8% concentrations. • Higher DSF-PH levels increased moisture, protein, fat, and ash contents but reduced carbohydrate levels (p<0.05). • DSF-PH resulted in darkened cookies by reducing lightness (L*) and yellowness (b*), while increasing redness (a*). • The 4% DSF-PH yielded the highest taste likeness scores, while 8% DSF-PH reduced flavor and overall acceptability of cookies.