The Indian Journal of Nutrition and Dietetics

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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
     

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

Abstract Views: 336  |  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.