Physicochemical and sensory properties of novel cookies enriched with soy and anchovy protein isolate (Stolephorus insularis)

• Development of cookies enriched with soy (SPI) and anchovy protein isolate (API). • Enrichment with SPI and API in cookies can improve their nutritional properties. • Soy-anchovy protein isolate cookies had good physical properties and were acceptable for sensory. • Adding 50 % SPI and 50 % API in cookies is recommended for commercial production. Novel formula cookies are needed to meet nutritional requirements in the community and prevent diseases related to diet. This study aimed to evaluate the physicochemical and sensory properties of cookies enriched with a combination of proteins from soy protein isolate (SPI) and anchovy protein isolate (API). This study included the preparation of API, cookie production, analysis of the nutritional composition, amino acids, physical properties (colour, spread ratio, baking loss, density, texture profile), and sensory evaluation of cookies. Cookies were made with a ratio of wheat flour and isolate protein (SPI and API) of 80:20. The addition of SPI and API with a ratio of 0 % SPI and 0 % API (F0), 100 % SPI and 0 % API (F1), 75 % SPI and 25 % API (F2), 50 % SPI and 50 % API (F3); 25 % SPI and 75 % API (F4), 0 % SPI and 100 % API (F5). The ash and protein content of cookies were found to increase significantly along with the addition of API concentration ( p ≤ 0.05). The amino acid profile of cookies met the recommended standards of the Agriculture Organization of the United Nations/World Health Organization/United Nations University (FAO/WHO/UNU) for adults and children, namely F1 of 62.5 %; F2 and F3 of 75 %, F4 and F5 of 87.5 %. The most abundant amino acids in cookies were glutamic acid, aspartic acid, and serine. The redness ( a* ), yellowness ( b* ), colour difference (Δ E ), spread ratio, and texture profiles of cookies increased, while the lightness ( L* ), baking loss and density values ​​decreased with increasing API addition. SPI-API cookies were acceptable in all sensory attributes. The results showed that the developed cookies can improve nutritional status in adults or children.