Sodium caseinate-blackcurrant concentrate powder obtained by spray-drying or freeze-drying for delivering structural and health benefits of cookies

Spray-drying and freeze-drying strategies were used to obtain novel protein powders from an aqueous combination of sodium caseinate and blackcurrant concentrate. The powders differed in physical and functional properties. The effects of incorporating these different novel protein powders into a cookie recipe at a replacement level of 0%, 5%, 10%, and 15% were evaluated in relation to the physicochemical and nutritional properties of cookies. Colour, and texture properties of the cookies, important factors for customer acceptance, changed (p < 0.05) with the addition of these protein ingredients. Protein content increased (p < 0.05) with increasing addition levels, as too did the antioxidant values of the cookies. The addition of these novel protein ingredients reduced (p < 0.05) starch digestion, indicating the potential to be used to develop some functional foods with hypoglycemic effects