Skip to content
Licensed Unlicensed Requires Authentication Published by De Gruyter March 11, 2011

Study of Whey Protein Concentrate Fortification in Cookies Variety Biscuits

  • Vishal R. Parate , Dilip K Kawadkar and Shriram S. Sonawane

Whey protein concentrate is one of the most cheaply available rich sources of quality proteins offering many health benefits, and it has the ability to improve the food products due to its various functional properties. In improving the nutritional status of biscuits, the incorporation of whey protein concentrate has proved its ideality. The objective of present study was to explore the possibility of fortifying the whey protein concentrate in the formulation of biscuits. Biscuits were prepared from the blend (wheat flour and whey protein concentrate) containing various wt% levels of whey protein concentrate (0, 20, 25, 30, 35 and 40 percent) using traditional creaming method. Prepared biscuits were then evaluated for chemical, physical and sensory properties. It was observed that the thickness of whey protein concentrate fortified biscuits increased with increasing wt% level of whey protein concentrate, whereas diameter, spread ratio, spread factor and weight decreased with increasing wt% level of incorporation. The sensory evaluation supported incorporation of maximum 25 percent level of whey protein concentrate.

Published Online: 2011-3-11

©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston

Downloaded on 1.12.2023 from
Scroll to top button