Running Head: ADDING PROTEIN POWDER TO CHOCOLATE CHIP COOKIES 1

Adding Protein Powder to Chocolate Chip Cookies

ND-203 Food Science

Abbie Laime & Annie Heyen

Marywood University
 ADDING PROTEIN POWDER TO CHOCOLATE CHIP COOKIES 2

Chapter I: Introduction

The starches in flour have multiple roles. They contain enzymes that break down into

sugars which provide food for yeast and therefore aid in rise. Additionally, starches work to

absorb the moisture during baking and set the finished product through a process called

gelatinization, which happens at temperatures above 140 degrees Fahrenheit (“Ingredient

Spotlight,” 2012). Gelatinization is a physical process that is unique to starches (McWilliams,

2017). The proteins are responsible for volume, texture, and appearance, and the starches hold it

in place even after it’s removed from the heat. Flour is categorized by its protein content and

hence its gluten power. All-purpose flour, as its name suggests, is best for general baking and is

composed of flours with high and low gluten power and has a median protein content of 10-13%.

Cake flour has the least amount of protein (6-8%) and will create the least amount of gluten,

which is why it’s ideal for tender cakes (“Ingredient Spotlight,” 2012).

Not many studies have been done to show if replacing flour with a portion of protein

powder is an acceptable replacement in cookies. Our theory will be tested by replacing 25% and

50% of flour, a starch, with whey protein powder in cookies. After baking under controlled

conditions, these cookies will be tested subjectively and objectively to compare their tenderness,

nutritional value, moisture, chewiness and taste. These tests will determine which percent of

substituted protein powder best replicates the original recipe using flour. If, in fact, one of the

protein percentages is preferred over the use of flour in the original recipe, then these cookies

will be higher in protein, lower in carbohydrates. It will extend the shelf life and improve the

nutrition in terms of amino acid and mineral content. These adjustments would make the cookies

more nutrient dense, and possibly become a model for future flour replacements in baked goods.
 ADDING PROTEIN POWDER TO CHOCOLATE CHIP COOKIES 3

Statement of the Problem

The purpose of this experiment is to determine the effect on tenderness, nutritional value,

moisture, chewiness, and overall taste preference when 25% or 50% of the flour in a chocolate

chip cookie recipe is replaced with protein powder.

Sub-Problems

1. What effect does substituting 25% or 50% of the flour with protein powder have on

the tenderness of the chocolate chip cookie?

2. What effect does substituting 25% or 50% of the flour with protein powder have on

the nutritional value of the chocolate chip cookie?

3. What effect does substituting 25% or 50% of the flour with protein powder have on

the moisture of the chocolate chip cookie?

4. What effect does substituting 25% or 50% of the flour with protein powder have on

the chewiness of the chocolate chip cookie?

5. What effect does substituting 25% or 50% of the flour with protein powder have on

the overall taste of the chocolate chip cookie?

Hypothesis

A substitution of 25% of the flour with protein powder is a comprisable substitution for

all-purpose flour in a chocolate chip cookie recipe, because there will not be a noticeable enough

difference in tenderness, moisture, chewiness or taste, although the nutritional value will be

altered.
 ADDING PROTEIN POWDER TO CHOCOLATE CHIP COOKIES 4

A substitution of 50% of the flour with protein powder is a comprisable substitution for

all-purpose flour in a chocolate chip cookie recipe, because although the nutritional value will be

altered, and there may be a bit of an aftertaste, there should not be a noticeable difference in

tenderness, moisture, or chewiness.

Definition of Terms

All-purpose flour. Multiuse flour made from hard wheat or a mixture of hard and soft

wheat; contains about 10.5 percent protein (McWilliams, 2017)

Chewiness. The condition of necessitating chewing or of being difficult to chew

(“Chewiness definition…”)

Chocolate Chip Cookie. A classic drop cookie made with chocolate chips

Flour. A product consisting of finely milled wheat (“Flour,” 1828)

Measuring spoon. A spoon for measuring amounts, as in cooking, usually part of

a set of spoons of different sizes (“Measuring spoon,” 2018)

Moisture. The subjective measurement of the perceived water content of the food

measured on a scale ranging from dry to very moist (McWilliams, 2017).

Nutritional value. The nutritional value of food defines what a food is made of and its'

impact on the body. The food label is the primary tool enabling consumers to understand

nutritional values in order to make informed decisions about consumption (Thompson, 2017)

Penetrometer test. an objective test equipment that measures the tenderness of a sample

by having the needle travel a distance downward into a sample when allowed to fall freely for a

designated period of time (McWilliams, 2017)

 ADDING PROTEIN POWDER TO CHOCOLATE CHIP COOKIES 5

Protein powder. Protein powder is a dietary supplement that is made from one or more

of four basic sources of protein: whey, eggs, soy and rice. These concentrated sources of protein

are processed into powdered form, which can be reconstituted into liquid form as a protein shake

when mixed with water, fruit juice or milk (K. & Kayne, 2018)

Taste. How appealing the cookie tastes, measured subjectively

Tenderness. Having a soft or yielding texture`: easily broken, cut, or damaged

(“Tenderness,” 1828). Measured using a penetrometer test.

Delimitations of Study

The researcher will test the substitution of 25% and 50% of the flour used to make

cookies with protein powder. In attempts to best replicate the taste of flour, the protein powder

will be flavorless. The recipe will remain unchanged, otherwise. In addition, a 1 tablespoon

measuring spoon will be used for each of the cookies to ensure that they are all the same size.

Limitations of Study

Possible limitations of the study include using household measurements to measure all

ingredients, the small variations in the measuring cups and spoons are possible.

Chapter II: Literature Review

The protein powder industry continues to grow, and with it comes many variations of

powder made from different sources. Probably the most well-known protein powder is whey

protein, which comes from milk, meaning it contains lactose, which some people can have

difficulty digesting. This is why there are also powders made from whey protein isolate, “which
 ADDING PROTEIN POWDER TO CHOCOLATE CHIP COOKIES 6

undergoes the most filtering and processing to remove the majority of the lactose, as compared

with whey protein concentrates that still contain some lactose,” (Stoppani, 2013). Whey is

known to be the best protein powder at increasing muscle mass. This is because whey has a

faster digestion rate than other powders and a higher leucine content, (Pennings, 2011).

Next is casein protein, which is found in milk like whey, but is digested and absorbed a

lot slower than whey. This being said, casein is still usually ranked number two in being able to

increase muscle mass, right behind whey protein, (Spritzler, 2016).

Another source of protein is egg protein, which has the highest protein digestibility-

corrected amino acid score (PDCAAS), which is “the preferred method for the measurement of

the protein value in human nutrition,” (Schaafsma, 2000). But because egg protein is usually

made of egg whites, it usually does not leave the same feeling of fullness. There has not been

much research into egg white protein, but it is still a digestible source of protein that can be a

good option for people with milk allergies (Spritzler, 2016).

A few other sources of protein are plant-based proteins such as pea protein, hemp protein,

and brown rice protein. Dairy protein sources contain simple sugars from lactose sugars, but

plant proteins contain complex carbohydrates, which includes fibers and glycoproteins,

(Minevich, 2015). Because of the higher fiber content, plant proteins tend to be digested slower

than animal proteins.

The main purpose and function of protein powders is what the name suggests; to add

more protein in the diet. Specific brands and different sources of protein also have different

goals. Whey protein is usually used for gaining muscle mass and aiding in recovery, while plant

proteins are usually used for weight loss and promoting fullness. A study by Wirunsawanya in
 ADDING PROTEIN POWDER TO CHOCOLATE CHIP COOKIES 7

2017 even showed that whey protein powder can have an improvement on cardiovascular risk

factors, as well.

There have not been many other studies on the effect of protein powder on baked goods,

and this can be accounted for because of the newness of protein powder, and not to mention that

baking with it is not usually its main purpose. This being said, one study by Haifeng in 2010

tested the effects of soy protein powder in breadmaking. They found that soy protein powder can

decrease the volume of bread and large quantities of substitution can affect sensory observations

as well as produce stickiness.

Because female college athletes in particular need enough protein to stay fueled and fit

for competition, adding protein powder to cookies would be a great and effective way increase

their protein intakes. Protein powder in large amounts will definitely have an effect on the

overall product, but will replacing a small amount be noticeable? Although it has not been

overwhelmingly tested and researched in baking replacements, the second cookie group where

about 25% of the flour is replaced, should not have a different sensory evaluation than

the control.

Chapter III: Methodology

Sample

This study will include 52 female college students between the ages 18-25 who are from

Marywood University, the majority being females on the women’s lacrosse, softball and/or

volleyball teams. They will be unaware of the variations of the study. Those participants with a

gluten allergy will be excluded from the study. Those participants who are smokers will be

excluded. Those participants who are pregnant will be excluded. Those participants with any
 ADDING PROTEIN POWDER TO CHOCOLATE CHIP COOKIES 8

type of eating disorder or negative association to eating will be excluded. The participants with

depression will be excluded from the study. The participants will be assumed to like chocolate

chip cookies.

Instrumentation

This study will be conducted through the instrumentation of two objective tests and three

subjective tests. The two objective tests we are using will examine the products tenderness and

nutritional value. The three subjective tests will focus on moisture, chewiness and overall taste

preference. The objective tests we will be using are the penetrometer test, to determine a

quantifiable comparison of the tenderness of the products, and a comparison of nutritional

values, to determine a numerical value for health benefits of our product. Our subjective test of

moisture will be measured using an individual scale of 0 to 10 (0 being driest and 10 being most

moist). Our subjective test of chewiness will be measured using an individual scale of 0 to 10 (0

being crunchiest and 10 being chewiest)

Procedure

Follow the original recipe completely without the nuts. Repeat the process but replace ½

cup of flour with ½ cup of Quest protein powder. Repeat the process for the third variation by

replacing 1 cup of flour with 1 cup of Quest protein powder. After all the cookies have been

cooled to room temperature, obtain one cookie of each variation for the penetrometer test and

store the rest in an airtight container labeled for their variation group (do not combine groups).

Set these aside for sensory evaluations. Perform the penetrometer test 4 times in 4 different spots

on the control cookie and take the average measurement. Repeat this with the two other cookies.
 ADDING PROTEIN POWDER TO CHOCOLATE CHIP COOKIES 9

Next for the sensory evaluation, remove the cookies from the containers and place them

each on separate plates according to groups. Plates will be labeled A, B, and C, and the control

group will go on Plate A, the ½ cup substitution will go on Plate B, and the 1 cup substitution

will go on Plate C. As each participant arrives, give them each a grading sheet to track their

responses.

In our experiment, the dough for control group/Cookie A produced 53 cookies, the dough

for Cookie B produced 53 cookies and the dough for Cookie C produced 48 cookies. All three

batches were baked for 9 minutes and 30 seconds. Every batch baked on an air bake pan and

each pan was baked on the top rack of the oven, to avoid variation. In our experiment, we did not

have an electric mixer available so we hand mixed each dough with a rubber spatula. Because

this made it more difficult, we had to microwave the butter for each dough in order to soften it

and beat it in with the sugars.

One major variation of our experiment was that we forgot to add vanilla extract. Halfway

through baking the first batch, we came upon this realization and Abbie’s response to this is

pictured. Because we were halfway through

already baking the second tray of the dough

of the control group (A), and were already

scooping out the cookies of the Dough B, we

decided to omit vanilla in Dough C on

purpose, in order to prevent any other

variations from the products besides their

addition of protein powder.

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Analysis

In order to test the moisture of our products, a subjective test will be given using a VAS

10 cm line scale labeled from not at all moist to extremely moist. To test the chewiness of our

products, a subjective test will be given using a VAS 10 cm line scale labeled from not at all

chewy to extremely chewy. To test the overall taste of our products, a subjective test will be

given using a VAS 10 cm line scale labeled from not at all appealing to extremely appealing. A

rank test will also be given, asking the subjects to rank our products from 1 (being the best) to 3

(being the worst), according to preference.

Each test will be shown in a bar graph format. Because the line scales are 100 mm long,

we will then measure out each line drawing, to convert their line to a number between 0 and 100.

We will then take the average of all these numbers in order to properly graph the data.

Chapter IV: Results

Moisture

The moisture of each sample was rated subjectively using a VAS scale that was 10 cm

long, which when converting the lines to millimeters, produced a quantitative score of 0-100. 0

was labeled “not at all moist” and 100 was labeled “extremely moist”. Sample A was on average

the moistest with the rating of 75.42 out of 100. Next was Sample B with an average moisture of

63.54 out of 100. This rating was significantly different than that of Sample A because it

produced a p-value of 0.0016. Sample C was rated the least moist with 61.46. This rating is

significantly different than that of Sample A because it produced a p-value of 0.0007, which is

even lower than the p-value between Sample A and Sample B. There is no significant difference

between the moisture rating of Sample B and Sample C. The correlation coefficient between
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moisture and overall taste of Sample A is .32, the correlation coefficient between moisture and

overall taste of Sample B is .61, and the correlation coefficient between moisture and overall

taste of Sample C is .52. Sample B’s moisture showed the highest correlation with overall

acceptability.

Moisture

SAMPLE C 61.46

SAMPLE B 63.54

SAMPLE A 75.42

0.00 10.00 20.00 30.00 40.00 50.00 60.00 70.00 80.00

Chewiness

The chewiness of each sample was rated subjectively using a VAS scale that was 10 cm

long, which when converting the lines to millimeters, produced a quantitative score of 0-100. 0

was labeled “not at all chewy” and 100 was labeled “extremely chewy”. Sample A was on

average the chewiest with the rating of 79.35 out of 100. Next was Sample C with an average

chewiness of 69.79 out of 100. This rating was significantly different than that of Sample A

because it produced a p-value of .0088. Sample B was rated the least chewy with 69.37. This

rating is significantly different than that of Sample A because it produced a p-value of .0037.

There is no significant difference between the chewiness rating of Sample B and Sample C. The

correlation coefficient between chewiness and overall taste of Sample A is .37, the correlation

coefficient between moisture and overall taste of Sample B is .65, and the correlation coefficient

between moisture and overall taste of Sample C is .55. Sample B’s chewiness showed the highest

correlation with overall acceptability.

ADDING PROTEIN POWDER TO CHOCOLATE CHIP COOKIES 12

Chewiness

SAMPLE C 69.79

SAMPLE B 69.37

SAMPLE A 79.35

64.00 66.00 68.00 70.00 72.00 74.00 76.00 78.00 80.00 82.00

Overall Taste

The overall taste of each sample was rated subjectively using a VAS scale that was 10 cm

long, which when converting the lines to millimeters, produced a quantitative score of 0-100. 0

was labeled “not at all appealing” and 100 was labeled “extremely appealing”. Sample A was the

highest score in overall taste with the rating of 80.73 out of 100. Next was Sample C with an

overall taste score of 74.10 out of 100. This rating was not significantly different because the p-

value was not less than .05, but it is important noting the p-value was .078 between the overall

taste of Sample A and Sample C. It would be worth further investigation. Sample B was rated

lowest for overall taste with 66.38. This rating is significantly different than that of Sample A

because it produced a p-value of .0001898. There is no significant difference between the

chewiness rating of Sample B and Sample C, but the p-value between the two was .066. It would

be worth further investigation.

Overall Taste

SAMPLE C 74.10

SAMPLE B 66.38

SAMPLE A 80.73

0.00 10.00 20.00 30.00 40.00 50.00 60.00 70.00 80.00 90.00
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Subjective Testing Results for All Participants

OVERALL TASTE 74.10
AVERAGES
SAMPLE C

CHEWINESS 69.79
MOISTURE 61.46
OVERALL TASTE 66.38
AVERAGES
SAMPLE B

CHEWINESS 69.37
MOISTURE 63.54
OVERALL TASTE 80.73
AVERAGES
SAMPLE A

CHEWINESS 79.35
MOISTURE 75.42

0.00 10.00 20.00 30.00 40.00 50.00 60.00 70.00 80.00 90.00

Rank Test

In the rank test, the participants were asked to rate the cookies from best to worst; 1 being

best and 3 being worst. The cookie with the highest ranking was sample A which ended up with

an average rank test score of 1.60. The second highest ranking cookie was sample C with an

average rank test score of 2.02. The third highest ranking cookie was sample B with 2.32. The

data between the rank test of Sample A and Sample B was statistically significant with a p-value

of 1.93x10-7. The data between the rank test of Sample A and Sample C was statistically

significant with a p-value of 0.0049. The data between the rank test of Sample B and Sample C

were statistically significant with a p-value of 0.0218. Sample A had the most votes for 1st place

with 26, Sample C came in second with 17, and Sample B came in third with 9.

Rank Test Averages for All

SAMPLE C 2.02

SAMPLE B 2.38

SAMPLE A 1.60

0.00 0.50 1.00 1.50 2.00 2.50 3.00

ADDING PROTEIN POWDER TO CHOCOLATE CHIP COOKIES 14

Penetrometer

Tenderness was measured objectively using a penetrometer. This test was done on four

day old cookies. Each sample was tested four times in different locations on the same cookie and

the average measurement was calculated. Sample B was the most tender sample with an average

penetrometer reading of 186.25 millimeters. Sample C was the next most tender sample with an

average penetrometer reading of 176.0 millimeters. Sample A was the least tender sample with

an average penetrometer reading of 167.25 millimeters.

Penetrometer Objective Test

Sample C 176

Sample B 186.25

Sample A 167.25

155 160 165 170 175 180 185 190

Nutritional Value

Nutritional value was calculated with MyFitnessPal Recipe Calculator. Sample A

produced 53 cookies. Sample B produced 53 cookies. Sample C produced 48 cookies. The

nutrition facts for each cookie is shown below.

ADDING PROTEIN POWDER TO CHOCOLATE CHIP COOKIES 15

SAMPLE A SAMPLE B SAMPLE C

Amount of Protein Per Cookie

Sample C 3.5

Sample B 2.3

Sample A 1.4

0 0.5 1 1.5 2 2.5 3 3.5 4

Protein (in grams)
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Chapter V: Discussion of Data and Conclusion

Discussion

As mentioned previously, there have not been many studies on the effect of protein

powder in baked goods. This could be due to the fact that protein powder is fairly new. However,

it could be a good substitution to get more protein into one’s diet. According to our data, there

was a significant difference between Sample A and the other two samples that had protein

powder in them. Sample A had the highest rankings subjectively in moisture, chewiness, and

overall taste. Although the difference between samples is statistically significant, this substitute

is still acceptable, even not ideal.

It was expected that Sample A would have all the highest ratings in the subjective tests.

That is because it is the recipe that the participants were used to eating; a normal chocolate chip

cookie. However, the results of Sample B and Sample C were not what was expected. It was

hypothesized that Sample B, where about 25% of the flour was replaced, would yield an overall
ADDING PROTEIN POWDER TO CHOCOLATE CHIP COOKIES 21

taste close to that of the control cookie because there was not a noticeable enough difference in

tenderness, moisture, chewiness or taste. Sample B did not yield these results. The moisture

content was the only variable in which Sample B yielded a greater liking than Sample C, the

sample with 50% of the flour replaced. However, it was not by a significant amount. Sample B

had a score of 61.46 and sample C had a score of 63.54, not a notable difference. The other

variables resulted in sample C having a greater liking than sample B.

The rank test is where this trend was the most unexpected. As stated, Sample A had all of

the highest rankings for every variable and that is why it had the most votes for 1st with a

ranking of 1.60. Sample C had the second most votes with a ranking of 2.02 and Sample B came

in third with a ranking of 2.38. It was expected that the order of ranking would be Sample A,

Sample B, and then Sample C, based on the amount of protein powder that was used. Sample A

would rank first because it is the normal chocolate chip cookie that the population is used to.

Sample B would rank second because it was most similar to Sample A. Sample C would be

ranked last because it had the most substitution. However, this hypothesize was proven incorrect

in our study. There are multiple reasons why this could be.

One reason why Sample B could have been ranked the lowest is the order in which the

participants consumed the cookies. Participants were asked to consume the cookies in the order

A, B, and lastly C. Participants were likely rank the first cookie high because it was not only a

typical chocolate chip cookie, but also because it was the first product, they were able to

consume. Assuming the participant was at least slightly hungry, they would be more willing to

rank Sample A higher. Next, the participants would rank Sample B, which would likely be worse

than Sample A, simply because the participants already consumed 1 cookie, and were going for

their second. Sample B would also be ranked lower because of the substitution made. Sample C
ADDING PROTEIN POWDER TO CHOCOLATE CHIP COOKIES 22

would be consumed last, and although it would have the most substitution, because it is the last

cookie consumed, it is the last one that participants would remember on their taste buds. This

means it is most recently in their mind when they went to fill out the rank test. This could

account for why Sample B was ranked last on average in the rank test.

One other reason why Sample B could have been ranked lower in the rank order test

could be because of its tenderness. Looking at the penetrometer objective test, Sample B had the

highest measurement of 186.25 mm, as compared to Sample A and Sample C which had the

measurements of 167.25 mm and 176 mm, respectively. This means Sample B was the most

tender cookie. Perhaps our population preferred a slightly less tender cookie, and that is why

they opted towards Sample C over Sample B in the rank order test. Because the penetrometer test

was only done four times on one cookie that was four days old, this data could also not be

reliable, and this correlation could not have any meaning. This variation and percentage

substitution are some things that should be further investigated.

After each participant filled out their subjective evaluation sheets and handed them to us,

we then revealed to them the differences in samples. We preceded to ask them, “If we had

handed you Sample B or C to eat, trying to pass it off as a normal chocolate chip cookie, would

you have enjoyed it?” All 52 female college students responded “yes.” Every single participant

agreed that it was still a good cookie. Although statistically the differences are significant,

subjectively the differences are not. Because of this, there are benefits to the cookies with some

of the flour substituted with protein powder.

Cake flour is 7.5% protein (McWilliams, 2017). All-purpose flour that we used in all our

samples is 10.5% protein (McWilliams, 2017). Bread flour is 11.8% protein (McWilliams,

2017). But protein isolate powders are 90-95% protein (Spritzler, 2016). In 125g of all-purpose
ADDING PROTEIN POWDER TO CHOCOLATE CHIP COOKIES 23

flour (approximately 1 cup), there is 13g of protein. In 125g of Quest Multi-Purpose Mix Protein

Powder, there is 107g of protein. Another drastically different nutritional value is calcium. 125g

of all-purpose flour contains about 1% of the daily value of calcium. 125g of Quest Multi-

Purpose Mix Protein Powder contains about 130% of the daily value of calcium.

These differences can be seen in the nutritional differences in the final samples. The

amount of protein in Sample A, B, and C was 1.4g, 2.3g, and 3.5g, respectively. The daily value

of calcium percentage in Sample A was .4%, the daily value of calcium percentage in Sample B

was 1.7% and the daily value of calcium percentage in Sample C was 3.3%.

All-purpose flour is also relatively high in gluten, compared to cake flour or specifically

protein powder. The gluten in all-purpose flour is manipulated and kneaded into the cookie

dough to make a stretchy elastic product. The texture and tenderness of the cookies depend on

the gluten development (McWilliams, 2017). Sample B and C had less gluten available in their

dough because of the substitution of protein powder (which does not contain gluten) for flour.

This is why Sample B and C were more difficult to knead together.

Also in regards to gluten development, because Sample C had the least amount of gluten

available since about 50% of the flour was replaced with protein powder, the dough was not able

to expand as much as the other doughs. This is why Sample C only produced 48 cookies, while

Sample B and A both produced 53 cookies. This gap in number of cookies provided a slight

variation in nutritional value, since Sample C’s nutritional value was divided between less

cookies. This is why 1 cookie of Sample A or Sample B was 115 calories and 5.9 grams of fat,

while 1 cookie of Sample C was 128 calories and 6.5 grams of fat.

The browning of crusts during baking are also dependent on the combination of proteins

with sugars, specifically the type of flour with the sugar (McWilliams, 2017). Because Sample C
ADDING PROTEIN POWDER TO CHOCOLATE CHIP COOKIES 24

was only providing about 50% of the all-purpose flour that Sample A was, Sample C did not

brown nearly as much as Sample A and remained a lighter and paler color. This lack of browning

was because of the lack of flour protein needed to adequately brown the edges of the chocolate

chip cookie.

Although we did end up forgetting vanilla extract over the process of making these

cookies, the absence of vanilla in every sample did not seem to affect the outcomes. Another

experiment could be done to prove this, but the absence of vanilla did not seem to have any

effect on the overall likeability of the chocolate chip cookie, because it was omitted from all

batches.

It is also important to note that the majority of our test subjects were female college

athletes. This means they could have been used to or accustomed to the taste of protein powder.

Although the protein powder we used was unflavored, it still has the same slight bitter aftertaste

as most powders do. This could have been detected in the cookies. So when looking at the scores

of how Sample C was ranked 2nd in the rank test and in overall taste, this could also be because

of the sample’s liking of the taste of protein powder. Because Sample C had the noticeable

difference and slight protein powder taste, it could have been more liked for that reason, as

compared to Sample B which was only slightly different to the point where it was hard to

pinpoint that difference.

When looking at the scores of overall taste of the cookies, all of the cookies still received

fairly high ratings. Sample A had an average score of 80.73 out of 100, Sample B had an average

score of 66.38 out of 100, and Sample C had an average score of 74.10 out of 100. Even though,

Sample B had the lowest score in terms of overall taste, its score of 66.38 is still relatively high.

There was no statistical significance in difference found between Sample A and Sample C, but it
 ADDING PROTEIN POWDER TO CHOCOLATE CHIP COOKIES 25

is important noting the p-value was 0.078, meaning it was very close to being deemed

statistically significant. Similarly, in the comparison of Sample C with Sample B, the p-value

was 0.066 which is also very close to being deemed statistically significant. More tests would be

able to prove this. The overall taste between Sample A and Sample B was statistically significant

with a p-value of .0001898. These differences between A and C, and then C and B, are within 8

points of each other.

Although there were these significant differences between all the samples in terms of

overall taste, each cookie did provide a high overall taste rating. Each rating was over 60 on a

scale from 0-100 which means it must have been enjoyable. Although there is a statistical

significance to this difference as well, though it was most definitely different and noticeable, the

change was not fully bad. Substitution for flour with protein powder provided a different taste

that was slightly less appealing but not a taste that turned our test subjects completely away from

it.

Conclusion

According to our data results, not even an approximately 25% substitution of protein

powder was an acceptable substitution for flour in chocolate chip cookies, based on statistical

significance. Subjectively, all the cookies were enjoyed. Although protein powder is not a perfect

substitute, it still provides a good enough substitute even with some variation. This variation in

products could even be overlooked, considering the nutritional value improvements the added

protein powder brings to the classic chocolate chip cookie. The substitution may not be

acceptable but it was still enjoyable.

ADDING PROTEIN POWDER TO CHOCOLATE CHIP COOKIES 26

Other tests should be done to find the highest percentage of substitution of protein

powder possible before variations occur. The protein powder substitution variations were not

able to go unnoticed, but for the most part they were not much of a bother to the overall

moisture, chewiness, and taste based on subjective testing. It would be helpful to redo this

experiment with vanilla extract, as well as creating more variations from the control, to really

pinpoint differences in how much protein powder is acceptable.

ADDING PROTEIN POWDER TO CHOCOLATE CHIP COOKIES 27

References

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ADDING PROTEIN POWDER TO CHOCOLATE CHIP COOKIES 28

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ADDING PROTEIN POWDER TO CHOCOLATE CHIP COOKIES 29

Appendix A: Recipes

Chocolate Chip Cookie Original Recipe (without nuts or vanilla) – Control

(https://www.epicurious.com/recipes/food/views/toll-house-chocolate-chip-cookies)

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs

2 cups Nestlé Toll House Semi-Sweet Chocolate Morsels

Chocolate Chip Cookie Original Recipe - B

1 3/4 cups all-purpose flour

1/2 cup Quest Multi-Purpose Mix Protein Powder

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs

2 cups Nestlé Toll House Semi-Sweet Chocolate Morsels

 ADDING PROTEIN POWDER TO CHOCOLATE CHIP COOKIES 30

Chocolate Chip Cookie Original Recipe – C

1 1/4 cups all-purpose flour

1 cup Quest Multi-Purpose Mix Protein Powder

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs

2 cups Nestlé Toll House Semi-Sweet Chocolate Morsels

Appendix B: Recipe Procedure

1. Preheat oven to 375°F.

2. Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, and brown

sugar in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.

Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased

baking sheets.

3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to

wire racks to cool completely.

ADDING PROTEIN POWDER TO CHOCOLATE CHIP COOKIES 31

Appendix C: Nutrition Facts

Quest Multi-Purpose Mix Protein Powder

ADDING PROTEIN POWDER TO CHOCOLATE CHIP COOKIES 32

Appendix D: VAS Tests and Rank Order Test

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