SHARMA, R. S.PATEL, SOMABHAI MAGANLAL2018-07-092018-07-091986http://krishikosh.egranth.ac.in/handle/1/5810058576This study was planned to develop a simplified process for preparation of partially deoiled groundnut meal (PDGM) with minimum possible mitty/bitter flavour inherent to groundnut and to make use of such meal in formulation of biscuits with blends of casein-whey protein coprecipitates (CWC) with a view to enhance protein-calorie value with out extraneous incorporation of hydregenated fat. This study also aimed to evaluate the impact of the above blends on the compositional, physico-chemical, organoleptic and storage characteristics of such biscuits and to suggest a simple process line for the manufacture of acceptable type of protein-calorie enriched biscuits with reasonable shelf-life.enDAIRY CHEMISTRYCHARACTERISTICSThesis