UTILIZATION OF WHEY PROTEIN CONCENTRATE (WPC) IN FORMULATION AND STANDARDIZATION OF CONVENIENCE FOODS

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Date
2005
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ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY RAJENDRANAGAR, HYDERABAD
Abstract
In recent years the demand for convenience foods has increased due to changing life styles. At present the consumers are more interested in food products of good quality that provide convenience along with health benefits. In view of long-standing and wide spread protein-energy malnutrition, food scientists are always concerned and are in search of alternatives that are palatable, nutritious and functional too. Milk proteins in general and whey proteins in particular have potential to improve the quality of food products. At present most of whey solids are usually drained off causing great loss of valuable nutrients and creating problems of environmental pollution. One of the avenues to utilize the whey is to return it to the human food chain in a palatable form. However, recently whey in the form of whey protein concentrate has gained importance as a functional food ingredient. It has very high biological and nutritive value even higher than whole egg. Whey proteins are also known to impart several therapeutic benefits. In a bid to obviate malnutrition and to impart additional nutritive value present research was directed towards the formulation of whey protein concentrate based convenience mixes such as beverage mix (ragi malt porridge), soup mix, custard mix, pudding mix and pancake mix. Whey Protein Concentrate (WPC) was incorporated at 10, 20, 30 percent levels in ragi malt porridge and pancake mix. In soup and custard mix, Skim Milk Powder (SMP) was replaced with whey protein concentrate at 25, 50, 100 percent level while in pudding mix egg solids were replaced with whey protein concentrate at 25, 50, 100 percent levels. The prepared products from formulated mixes were subjected to sensory evaluation. The results showed that ragimalt at 30 percent WPC incorporation, soup at 25 percent WPC substitution, custard and pudding at 100 percent WPC substitution and pancake at 20 percent WPC incorporation scored highest for overall acceptability. Hence, above mixes were well accepted by the Panelists. In order to assess nutritional quality of developed mixes estimation of proximate composition was carried out. The results revealed that with incorporation of WPC there was an increase in protein, fat and ash content and decrease in crude fibre and carbohydrate content. The formulated mixes were stored for three months at room temperature in metallized polypropylene pouches. Developed products from stored mixes were analyzed for sensory quality. The results showed that there was no change in mean scores of overall acceptability during storage period. The microbiological analysis of stored products was carried out and the results revealed that there was an increase in microbial count with storage period but count was within the limit till three months of storage. Hence, the present study indicated that WPC could be utilized as replacement for skim milk powder and egg solids to enhance the nutritional and functional quality and shelflife of products.
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Keywords
UTILIZATION, WHEY, PROTEIN, CONCENTRATE, WPC, FORMULATION, STANDARDIZATION, CONVENIENCE, FOODS
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