EFFECT OF WHEY PROTEIN CONCENTRATE ON QUALITY OF BISCUITS

Author (s) : P.KAVITHA and A.SHANMUGAPRIYA

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Abstract :
From the very beginning whey was a matter of concern for environmentalists and technologists because of being a waste product and having potent polluting strength. However, modern processing technology has unlocked the nutritional importance of whey protein which are recovered in the form of Whey Protein Concentrate (WPC) and Whey Protein Isolate (WPI). Present study was carried out with the objective of replacing a part of wheat flour with whey protein concentrate at levels of 4, 7 and 10 per cent. While in case of control, biscuits were prepared without WPC. Biscuits were prepared using creamery method for making the dough where WPC was added to the dry ingredients. All the experimental treatments were evaluated on a 9 point hedonic scale for sensory evaluation and chemically using AACC and AOAC procedures. The moisture content of biscuits increased with the increase in WPC and T3 which contained highest WPC recorded the highest moisture content of 2.13 per cent. On estimating the protein content of WPC enriched biscuits it recorded a significant increase from a minimum value of 10.45 per cent in control to a maximum value of 21. 86 per cent in treatment T3. On the basis of sensory evaluation, again treatment T3 that contained highest WPC was found to be best regarding the colour and appearance, taste and flavour, body and texture and overall acceptability of the product. Based on the results it was concluded that the whey protein enriched biscuits containing 10 per cent WPC were found to be best in comparison to control and other treatments.

Keywords : Whey protein Concentrate, Whey Protein Isolate, Wheat Flour, Biscuits, Sensory Evaluation.

Conference Date : 17/09/2021

Pages : 67

Paper ID : IESMDT65