Value Addition in Biscuits Using Whey Protein Concentrate (WPC)

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Authors

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

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.

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Published

2009-01-01

How to Cite

Uthira, L., & Lakshmi, U. K. (2009). Value Addition in Biscuits Using Whey Protein Concentrate (WPC). The Indian Journal of Nutrition and Dietetics, 46(1), 14–18. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4904

Issue

Volume 46, Issue 1, January 2009

Section

Original Articles

License

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