Production and Analysis of Whey Protein Biscuits for Ovovegetarian Community

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Authors

  • M. Seethalakshmi
     Gandhigram Rural University Gandhigram - 624 302, Dindigul District, Tamil Nadu ,IN
  • P. Dhanapriya
     Gandhigram Rural University Gandhigram - 624 302, Dindigul District, Tamil Nadu ,IN
  • D. Govindammal
     Gandhigram Rural University Gandhigram - 624 302, Dindigul District, Tamil Nadu ,IN
  • M. Shankar
     Gandhigram Rural University Gandhigram - 624 302, Dindigul District, Tamil Nadu ,IN
  • M. Mayilvaganan
     Gandhigram Rural University Gandhigram - 624 302, Dindigul District, Tamil Nadu ,IN

Abstract

Whey, which is obtained as a by-product during the manufacture of products such as paneer, chhana, shrikhand and cheese, is considered to be a reliable source of a number of high quality and biologically active proteins, carbohydrates and minerals. It has an efficient function in stabilizing the human osmolar system due to its inorganic and organic compounds. Whey protein though present in small quantity has high protein efficiency ratio (3.6), Biological Value (104) and Net Protein Utilization (95). It is next to egg protein in terms of nutritive value.

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Published

2010-07-01

How to Cite

Seethalakshmi, M., Dhanapriya, P., Govindammal, D., Shankar, M., & Mayilvaganan, M. (2010). Production and Analysis of Whey Protein Biscuits for Ovovegetarian Community. The Indian Journal of Nutrition and Dietetics, 47(7), 317–320. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4749

Issue

Volume 47, Issue 7, July 2010

Section

Original Articles

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