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Department of Food and Dairy Technolgy, Sam Hagginbotton Institute of Agriculture Technology and Sciences-Deemed to be University, Allahabad
(UP)
Abstract- The present study was carried out with the objective due to its potent polluting strength. However, it is no longer
to prepare whey protein enriched biscuits by supplementing considered a waste product but a treasure chest of nutritionally
wheat flour with whey protein concentrate at different levels of rich whey protein, which has been unlocked by the modern
substitution, to assess the nutritional quality and storage stability processing technology, enabling them to recover economically in
of the product. The product was further analysed for cost. their native form. The advent of this technology has been a great
Control and three experimental treatments were prepared with boon to recover these precious solids in the form of whey protein
varying proportions of whey protein concentrate - 4%, 7% and concentrate (WPC). The whey proteins are potentially nutritional
10%. Each treatment was replicated three times. Sensory and functional food ingredients for use in a wide range of food
evaluation of the biscuits was carried out using 9 point hedonic types and can replace expensive ingredients such as egg white
scale. The data obtained during the study was analysed and milk proteins (Jayaprakasha, 1992).
statistically using analysis of variance and critical difference Biscuits are confectionery dried to very low moisture
techniques. On the basis of results it was concluded that content. According to Fayemi (1981), biscuit is defined as a
treatment T3 containing 10% WPC was best regarding sensory small thin crisp cake made from unleavened dough. Biscuits are
characteristics – colour and appearance, taste and flavour, body an important baked product in human diet and are usually eaten
and texture and overall acceptability of the product. All the with tea and are also used as weaning food for infants. The
experimental treatments and control were also analysed school children who are often under weight (ACC/SCN, 1987)
chemically using AACC and AOAC procedures. Chemical use them as snack. The ingredients are simple; they contain soft
analysis showed that the moisture content of the biscuits varied wheat flour, shortening, sugar, fat, eggs. These ingredients are
from 1.24 – 2.13 and the highest moisture content was found in considered to be low in nutritive and biological values since soft
T3 which contained highest amount of WPC, the moisture wheat flour used for the production of biscuits is deficient in
content also increased with the storage time. Estimation of several nutrients including some vitamins, mineral elements as
protein content of sample showed high improvement in well dietary fiber (Awan et al., 1991) and contains only 7 to 10%
nutritional value of whey protein enriched biscuits with a protein (Yamazaki and Greenwood, 1981). Wheat flour lacks
maximum value of 21.86%. There was linear increase in ash certain essential amino acids such as lysine, tryptophan and
content of the product from 0.30 – 1.11. threonine (Kent, 1975); hence, the low nutritive value of biscuits
Based on the results it was concluded that the whey protein is an issue of great concern because biscuits are the most
enriched biscuits containing 10% WPC were high as comparable commonly eaten snacks by school children who need more
to control and other treatments in sensory characteristics (colour protein per unit body weight than adults. The need of production
and appearance, flavour and taste, body and texture & overall of biscuits with a suitable amount and high biological value of
acceptability). The chemical analysis for moisture content, ash protein will help in developing of nutritionally balanced biscuits
content, protein content and crude fibre content was rating T 3 > to produce high density protein biscuits.
T2 > T1 > T0. The present study was carried out to find out the effect of
addition of different proportion of Whey Protein Concentrate on
Index Terms- Biscuit, Whey Protein Concentrate. nutritional composition and sensory characteristics of biscuits.
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International Journal of Scientific and Research Publications, Volume 2, Issue 8, August 2012 2
ISSN 2250-3153
biscuits were cooled for about 30 minutes, packed into LDPE T0 – The product was prepared without supplementing WPC to
bags for further analysis. the flour.
T1– The product was prepared by supplementing the wheat flour
Nutritional composition with WPC in the ratios 96:4
Moisture content, Ash content, Fat content, Crude Fiber T2 – The product was prepared by supplementing the wheat flour
and Beta carotene in different biscuits samples were determined with WPC in the ratios 93:7
as per standard methods (AOAC, 2000). Total carbohydrates T3– The product was prepared by supplementing the wheat flour
value was obtained by subtracting total of moisture, protein, fat, with WPC in the ratios 90:10
crude fiber and ash content from 100.
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ISSN 2250-3153
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ISSN 2250-3153
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