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Study of Whey Protein Concentrate Fortification in Cookies Variety Biscuits

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Published/Copyright: March 11, 2011
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International Journal of Food Engineering
From the journal International Journal of Food Engineering Volume 7 Issue 2

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.

Keywords: protein; biscuits; fortification; whey protein concentrate; spread ratio; spread factor; sensory evaluation
Published Online: 2011-3-11

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

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  1. Article
  2. Modelling with Response Surface Methodology of the Effects of Egg Yolk, Egg White, and Sodium Carbonate on Some of the Physical-Chemical and Sensory Properties of Beef Patties
  3. Heat Transfer Enhancement of a Three Phase Circulating Fluidized Bed Fruit Juice Evaporator Using Inert Particles
  4. Heat Inactivation of Mycobacterium avium subsp. paratuberculosis in Aseptically Prepared Ground Beef
  5. Functional Properties of Microbial Transglutaminase Modified Soybean Glycinin and ?-Conglycinin
  6. Evaluation of Conjugated Linoleic Acid Addition to a Chocolate Milk Drink
  7. Impact of Potato Chips Frying on the Quality Characteristics of Rapeseed Oil
  8. Air Drying Kinetics of Pomegranate Seeds
  9. Co-Immobilization of Glucose Oxidase-Catalase: Optimization of Immobilization Parameters to Improve the Immobilization Yield
  10. Optimization of Twin-Screw Extrusion Process to Produce Okara-Maize Snack Foods Using Response Surface Methodology
  11. Effect of the Microwave Irradiated Treatment on the Wine Sensory Properties
  12. Investigation of EHD-Enhanced Water Evaporation and a Novel Empirical Model
  13. Electrode Configuration and Polarity Effects on Water Evaporation Enhancement by Electric Field
  14. Modeling and Optimization of Mass Transfer during Osmosis Dehydration of Carrot Slices by Neural Networks and Genetic Algorithms
  15. Optimization of Drying Kinetics and Quality Parameters of Broccoli Florets
  16. Study of Whey Protein Concentrate Fortification in Cookies Variety Biscuits
  17. A New Model for Predicting Sorption Isotherm of Water in Foods
  18. Feather Keratin Hydrolysis by an Aquatic Bacterium Meiothermus I40 from Hot Spring Water
https://doi.org/10.2202/1556-3758.1638
Keywords for this article
protein; biscuits; fortification; whey protein concentrate; spread ratio; spread factor; sensory evaluation

Articles in the same Issue

  1. Article
  2. Modelling with Response Surface Methodology of the Effects of Egg Yolk, Egg White, and Sodium Carbonate on Some of the Physical-Chemical and Sensory Properties of Beef Patties
  3. Heat Transfer Enhancement of a Three Phase Circulating Fluidized Bed Fruit Juice Evaporator Using Inert Particles
  4. Heat Inactivation of Mycobacterium avium subsp. paratuberculosis in Aseptically Prepared Ground Beef
  5. Functional Properties of Microbial Transglutaminase Modified Soybean Glycinin and ?-Conglycinin
  6. Evaluation of Conjugated Linoleic Acid Addition to a Chocolate Milk Drink
  7. Impact of Potato Chips Frying on the Quality Characteristics of Rapeseed Oil
  8. Air Drying Kinetics of Pomegranate Seeds
  9. Co-Immobilization of Glucose Oxidase-Catalase: Optimization of Immobilization Parameters to Improve the Immobilization Yield
  10. Optimization of Twin-Screw Extrusion Process to Produce Okara-Maize Snack Foods Using Response Surface Methodology
  11. Effect of the Microwave Irradiated Treatment on the Wine Sensory Properties
  12. Investigation of EHD-Enhanced Water Evaporation and a Novel Empirical Model
  13. Electrode Configuration and Polarity Effects on Water Evaporation Enhancement by Electric Field
  14. Modeling and Optimization of Mass Transfer during Osmosis Dehydration of Carrot Slices by Neural Networks and Genetic Algorithms
  15. Optimization of Drying Kinetics and Quality Parameters of Broccoli Florets
  16. Study of Whey Protein Concentrate Fortification in Cookies Variety Biscuits
  17. A New Model for Predicting Sorption Isotherm of Water in Foods
  18. Feather Keratin Hydrolysis by an Aquatic Bacterium Meiothermus I40 from Hot Spring Water
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