Development of Protein Enriched Cookies with Wheat, Oat and Hemp Flour

Purpose: With growing consumer demand for functional and protein-rich foods, the use of alternative flours in bakery products offers a promising approach to improve nutritional quality.This study aimed to develop protein-enriched cookies by partially substituting wheat and oat flour with hemp flour and to evaluate their nutritional, physicochemical, functional, textural, and sensory properties to produce a nutrient-dense, high-quality bakery product.Methods: Four formulations were prepared: T0 (control, 0% hemp flour), T1 (5%), T2 (10%), and T3 (15%).Proximate composition, pH, water activity, and antioxidant activity (total phenolic content, total flavonoid content, DPPH radical scavenging, tannins, and carotenoids) were assessed using AOAC and spectrophotometric methods.Textural parameters were determined using a texture analyzer, and sensory evaluation was conducted by a trained panel using a 9-point hedonic scale.Results: The incorporation of hemp flour markedly enhanced protein, fat, fiber, and antioxidant levels while reducing carbohydrate content.The T3 formulation (15% hemp) exhibited the highest protein (31.25%) and fat (13.45%) contents, lowest carbohydrates (54.12%), and superior antioxidant properties (TPC 5.42 mg GAE/g; TFC 1.95 mg QE/g; DPPH 43.6%; tannins 0.41 mg CE/g; carotenoids 3.09 mg/kg).T3 also demonstrated optimal textural attributes (increased hardness and fracturability) and the highest sensory acceptance (≥7.8).Conclusion: Substituting up to 15% hemp flour in wheat-oat cookies significantly enhances their nutritional and antioxidant properties without compromising sensory quality, offering a functional, protein-rich, and marketable health-oriented snack.