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Research Proposal - Protein Cookies Final Version
Research Proposal - Protein Cookies Final Version
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
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
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
Sub-Problems
1. What effect does substituting 25% or 50% of the flour with protein powder have on
2. What effect does substituting 25% or 50% of the flour with protein powder have on
3. What effect does substituting 25% or 50% of the flour with protein powder have on
4. What effect does substituting 25% or 50% of the flour with protein powder have on
5. What effect does substituting 25% or 50% of the flour with protein powder have on
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
Definition of Terms
All-purpose flour. Multiuse flour made from hard wheat or a mixture of hard and soft
(“Chewiness definition…”)
Chocolate Chip Cookie. A classic drop cookie made with chocolate chips
Moisture. The subjective measurement of the perceived water content of the food
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
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)
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.
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
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
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
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
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.
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
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
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
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
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
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.
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
ADDING PROTEIN POWDER TO CHOCOLATE CHIP COOKIES 11
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
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
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
chewiness rating of Sample B and Sample C, but the p-value between the two was .066. It would
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
ADDING PROTEIN POWDER TO CHOCOLATE CHIP COOKIES 13
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.
SAMPLE C 2.02
SAMPLE B 2.38
SAMPLE A 1.60
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
Sample C 176
Sample B 186.25
Sample A 167.25
Nutritional Value
Sample C 3.5
Sample B 2.3
Sample A 1.4
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
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
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
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
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.
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
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
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
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
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ADDING PROTEIN POWDER TO CHOCOLATE CHIP COOKIES 29
Appendix A: Recipes
(https://www.epicurious.com/recipes/food/views/toll-house-chocolate-chip-cookies)
1 teaspoon salt
2 large eggs
1 teaspoon salt
2 large eggs
1 teaspoon salt
2 large eggs
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