Physico-Chemical, Textural and Sensory Characteristics of Wheat Flour Biscuits Supplemented with Different Levels of Whey Protein Concentrate

The objective of this study was to evaluate the nutritional, non-nutritional as well as physico-chemical characteristics of biscuits developed from the supplementation of wheat flour with different levels of whey protein concentrate (WPC). The biscuits were prepared by using composite blends of whea...

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Bibliographic Details
Published in:Current research in nutrition and food science 2019-12, Vol.7 (3), p.761-771
Main Authors: Ahmed, Hiba Ahmed Mohammed, Ashraf, Syed Amir, Awadelkareem, Amir Mahgoub, Alam, Jahoor, Mustafa, Abdelmoniem Ibrahim
Format: Article
Language:English
Subjects:
Acceptance
Amino acids
Aspartic acid
Bakeries
Biscuits
Cereals
Cookies
Dietary minerals
Dietary supplements
Digestibility
Flour
Glutamic acid
Levels
Lysine
Malnutrition
Moisture content
Polyphenols
Potassium
Proteins
Sensory evaluation
Sensory properties
Statistical analysis
Variance analysis
Vitamins
Wheat
Whey
Whey protein
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Summary:The objective of this study was to evaluate the nutritional, non-nutritional as well as physico-chemical characteristics of biscuits developed from the supplementation of wheat flour with different levels of whey protein concentrate (WPC). The biscuits were prepared by using composite blends of wheat flour (WF) and WPC in different combination such as 100:0 (WF), 95:5 (WWP 5%), 90:10 (WWP 10%) and 85:15 (WWP 15). Proximate analysis of control as well as treated sample showed significant rise in crude protein content, with increase in WPC supplementation. Moreover, Non-nutritional factor such as tannin content and polyphenols was found to be highest in WF sample followed by WWP (5%), WWP (10%) and WWP (15%). In addition to that, in-vitro protein digestibility (IVPD) was found to be highest in WPC and when IVPD was compared with the crude protein, a significant difference was observed. Additionally, with the increase in WPC ratio the concentration of lysine, aspartic acid and glutamic acid was improved. Moreover mineral analysis revealed that, WF had highest amount of iron 0.66 mg/100g followed by WWP (5%), WWP (10%), WWP (15%) and WPC. Moreover, spread ratio of cookies found to be significant with the increase in the levels of WPC. Sensory evaluation of the samples revealed that, WWP (15%) had highest acceptance rating followed by WWP (10%). Based upon our investigation, we found that WPC could be a good source of supplementation for the development of protein enriched biscuits to combat the problem of malnutrition.
ISSN:2347-467X
2322-0007
DOI:10.12944/CRNFSJ.7.3.15