International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 6 (2017)

Development and quality evaluation of fortified biscuits based on whey protein concentrate and curry leaves


Bintul Islam, Yasmeena Amin, Suhani Aggarwal, Vishal Kumar

The present study was carried out with supplementing wheat flour with whey protein concentrate and curry leaves at different levels of substitution and varying proportions of whey protein concentrate – 10%, 20% and 30% and curry leaves powder – 5%, 7% and 9%. Sensory evaluation of the biscuits was carried out using 9 point hedonic scale. The data obtained during the study was analysed statistically using analysis of variance and critical difference techniques. On the basis of results it was concluded that the treatment T5 containing 20% whey protein and 7% curry leaves powder was the best regarding sensory characteristics – colour and appearance, taste and flavour, body and texture and overall acceptability of the product. Analysis showed that the moisture content of the biscuits varied from 1.24 – 2.33 and the highest moisture content was found in T6 containing highest amount of WPC and CLP, the moisture content also increased with the storage time. Estimation of protein content of sample showed high improvement in nutritional value of WPC enriched biscuits with a value of 25.47%. There was a linear increase in ash content of the product from 0.31 – 1.19. Based on the results it was concluded that the whey protein enriched biscuits containing 20% WPC and 7% curry leaves powder were high as comparable to control and other treatments in sensory characteristics (colour, flavour and taste, body and texture and overall acceptability).
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