The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Value Addition in Biscuits Using Whey Protein Concentrate (WPC)


Affiliations
1 Department of Nutrition and Dietetics, PSG College of Arts and Science, Coimbatore - 641 014, India
2 Department of Food Science and Nutrition, Avinashiligam University for Women, Coimbatore -641 043, India
     

   Subscribe/Renew Journal


Whey is the by product obtained during transformation of milk into coagulated products like channa, cheese and paneer. Modern Membrane Technologies in vogue help in economical retrieval of proteins as whey protein concentrates which have good solubility, low viscosity and possess foaming, emulsifying, gelling and water binding properties.
User
Notifications

Abstract Views: 347

PDF Views: 0




  • Value Addition in Biscuits Using Whey Protein Concentrate (WPC)

Abstract Views: 347  |  PDF Views: 0

Authors

L. Uthira
Department of Nutrition and Dietetics, PSG College of Arts and Science, Coimbatore - 641 014, India
U. K. Lakshmi
Department of Food Science and Nutrition, Avinashiligam University for Women, Coimbatore -641 043, India

Abstract


Whey is the by product obtained during transformation of milk into coagulated products like channa, cheese and paneer. Modern Membrane Technologies in vogue help in economical retrieval of proteins as whey protein concentrates which have good solubility, low viscosity and possess foaming, emulsifying, gelling and water binding properties.