Influence of High Protein on the Rheological Properties, Microstructure and X- Ray Diffraction of Crackers Formulations

Crackers are a baked product known for their crisp, dry texture and long shelf life, typically made from wheat flour, water, salt, and various flavoring agents. In recent years, there has been a growing demand for high-protein snacks. This study evaluated the functionality of high-protein composite mixes in cracker formulations using pea protein isolate, soy protein isolate, and a combination of whey protein isolate with skim milk powder. The study analyzes the effects of these protein blends on dough properties, cracker structure, and sensory attributes. Farinograph analysis showed that the pea protein isolate blend had a longer stability time, indicating a higher rate of dough breakdown. The dough development times (DDT) for the control (wheat flour), pea protein, and soy protein blends were similar, at 1.8, 1.5, and 1.9 minutes, respectively, while the whey protein + skim milk powder blend had significantly longer DDT of 16.8 minutes. Scanning electron microscopy (SEM) results revealed that the control crackers had a porous, uneven structure, while all protein-enriched samples had fewer pores and a more compact, smooth appearance. X-ray diffraction showed a slight reduction in crystallinity in protein-enriched crackers compared to the control. Sensory evaluation indicated that the crackers made with composite flour mixes were well-accepted, with panelists particularly favoring the control (scoring 9.5 out of 10) and pea protein isolate blend (scoring 8.5 out of 10) for their superior mouthfeel, color, and texture compared to those made with soy protein isolate or whey protein isolate. This research highlights the potential of incorporating plant-based proteins like pea and soy into cracker formulations as a valuable alternative.