Summary Safflower protein isolates prepared by micellization (MP) and isoelectric precipitation (IP) were incorporated into sugar cookies. A commercial soybean protein isolate was used as reference. The amount of protein isolate added was that needed to increase the protein content of wheat flour by 20, 40 and 60%. Physical and sensory properties of the products were not significantly (P > 0.05) affected by fortification with safflower protein prepared by MP, whereas some deterioration of these properties was observed when IP and soybean isolates were used.
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Ordorica‐Falomir et al. (1991) studied this question.
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