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. 5, Issue 6 (2020)

Formulation of ready to eat high protein chunks (HPC)


Kanishka Singh, Vatsala Sharma, Karuna Singh

The present investigation entitled Formulation of ready to eat high protein chunks (HPC) was conducted with an idea to prepare protein rich convenient product. To cater the demands of protein in daily requirement of the individuals or for individuals who are required to build muscles, during pregnancy or breast feeding. There is a need to develop protein rich product that can supplement individual’s protein requirements. Ready to eat foods are group of products that already went through the processing and are packed and ready for consumption. According to 2009 US Food code (FDA, 2009) RTE food should be in edible form without any additional step achieving food safety. For chunks (70g): Soy Nuggets (6.2g), Protein Crisp (6g), Whey protein concentrate 80% (5g), Skim milk powder (13g), Almond flakes (2.3g), Almond pistachio (2.3g), Honey (21g), Sun flower oil (11g), Quinoa (4g), For chocolate coating 30g: Cocoa (5%), Powdered Sugar (6%), Lecithin (1%), Skim milk powder (15%), Water (3%) were used in the preparation of Gluten free high protein Chunks (HPC). These HPC were analysed for their nutritional and sensory parameters. The developed product was highly liked by the participants. This product can be a good source of protein for the individuals who required to supplement their protein intake and in a ready to eat convenient form.
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