UTILIZATION OF WHEY PROTEIN CONCENTRATE IN THE DEVELOPMENT OF HIGH PROTEIN

131 Pages·2016·2.36 MB·English

UTILIZATION OF WHEY PROTEIN CONCENTRATE IN THE DEVELOPMENT
OF HIGH PROTEIN BAKERY AND CONFECTIONERY PRODUCTS

By
P. NARENDER RAJU
B.Tech (Dairy Technology)

THESIS SUBMITTED TO THE
ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY
IN PARTIAL FULFILMENT OF THE REQUIREMENTS
FOR THE AWARD OF THE DEGREE OF

MASTER OF SCIENCE IN
FOOD SCIENCE AND TECHNOLOGY

POST GRADUATE AND RESEARCH CENTER
INTERFACULTY PG PROGRAMME IN FOOD SCIENCE & TECHNOLOGY
ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY
RAJENDRANAGAR, HYDERABAD – 500 030.

OCTOBER, 2004
CERTIFICATE

Mr. P. NARENDER RAJU has satisfactorily prosecuted the course of research
and that the thesis entitled, “UTILIZATION OF WHEY PROTEIN
CONCENTRATE IN THE DEVELOPMENT OF HIGH PROTEIN BAKERY AND
CONFECTIONERY PRODUCTS” submitted, is the result of original research work
and is of sufficiently high standard to warrant its presentation to the examination, I also
certify that the thesis or part thereof has not been previously submitted by him for a
degree of any university.

Date: (Dr. (Mrs.) N. LAKSHMI DEVI)
Place: Hyderabad Major Advisor
CERTIFICATE

This is to certify that the thesis entitled “UTILIZATION OF WHEY PROTEIN
CONCENTRATE IN THE DEVELOPMENT OF HIGH PROTEIN BAKERY AND
CONFECTIONERY PRODUCTS” submitted in partial fulfillment of the requirement
for the degree of MASTER OF SCIENCE IN FOOD SCIENCE AND TECHOLOGY
of the Acharya N. G. Ranga Agricultural University, Hyderabad is record of the bonafide
research work carried out by Mr. P. NARENDER RAJU under my guidance and
supervision. The subject of the thesis has been approved by the student’s Advisory
Committee.
No part of the thesis has been submitted for any degree or diploma. The published
part has been fully acknowledged by the author of the thesis.
(Dr. (Mrs.) N. LAKSHMI DEVI)
Chairman of the Advisory Committee.
Thesis approved by the Student’s advisory committee.
Chairman : Dr. (Mrs.) N. LAKSHMI DEVI
Associate Professor
Department of Foods and Nutrition
Post Graduate and Research Center
Acharya N.G.Ranga Agricultural University
Rajendranagar, Hyderabad. ________________________

Member : Dr. (Mrs.) S. SUMATHI
Associate Professor
Department of Foods and Nutrition
Post Graduate and Research Center
Acharya N.G.Ranga Agricultural University
Rajendranagar, Hyderabad. ________________________

Member : Dr. K. KONDAL REDDY
Associate Professor
Department of Livestock Products Technology
College of Veterinary Science
Rajendranagar, Hyderabad. _______________________
DECLARATION

I, Mr. P. NARENDER RAJU, hereby declare that the thesis entitled
“UTILIZATION OF WHEY PROTEIN CONCENTRATE IN THE
DEVELOPMENT OF HIGH PROTEIN BAKERY AND CONFECTIONERY
PRODUCTS” submitted to Acharya N. G. Ranga Agricultural University for the degree
of MASTER OF SCIENCE IN FOOD SCIENCE AND TECHNOLOGY, is a result
of the original research work done by me. I also declare that the thesis or part thereof has
not been published earlier elsewhere in any manner.

Date: (P.NARENDER RAJU)
Place: Hyderabad
LIST OF CONTENTS

Chapter Title Page No.
No.

I INTRODUCTION

II REVIEW OF LITERATURE

III MATERIALS AND METHODS

IV RESULTS AND DISCUSSION

V SUMMARY AND CONCLUSIONS

LITERATURE CITED

APPENDICES
LIST OF TABLES

Table Title Page No.
No.

1. Composition of whey from different sources.
2. Chemical composition of commercial WPC and WPI.
3. Physico chemical characteristics of whey proteins of bovine milk.
4. Nutritive value of some food proteins.
5. Concentration of essential amino acids in FAO’s reference protein
and some dietary proteins.
6. Composition of whey components in human and bovine milk.
7. Mean scores of sensory evaluation of biscuits.
8. Mean scores of sensory evaluation of cakes.
9. Mean scores of sensory evaluation of chocolates.
10. Mean scores of objective evaluation of biscuits, cakes and chocolates.
11. Nutrient composition of control and experimental biscuits.
12. Nutrient composition of control and experimental cakes.
13. Nutrient composition of control and experimental chocolates.
14. Mean sensory scores of biscuits during storage.
15. ANOVA of taste panel scores for overall acceptability of biscuits.
16. Mean sensory scores of cakes during storage.
17. ANOVA of taste panel scores for overall acceptability of cakes.
18. Mean sensory scores of chocolates during storage.
19. ANOVA of taste panel scores for overall acceptability of chocolates.
20. Moisture and acidity of extracted fat of biscuits during storage.
21. Moisture and acidity of extracted fat of cakes during storage.
22. Moisture and acidity of extracted fat of chocolates during storage.
23. Microbial counts in biscuits during storage.
24. Microbial counts in biscuits during storage.
25. Microbial counts in biscuits during storage.
LIST OF ILLUSTRATIONS
Figure Title Page No.
No.
1. Protein content of control and experimental biscuits.
2. Protein content of control and experimental cakes.
3. Protein content of control and experimental chocolates.
LIST OF PLATES

Plate No. Title Page No.

1. WPC used in the present investigation.
2. Prepared control and experimental biscuits.
3. Prepared control and experimental cakes.
4. Prepared Experimental chocolates.
5. Sensory evaluation of developed products by judges.
6. Metallized polypropylene pouches used in the study.
LIST OF APPENDICES
S.No Title Page No.

1 Method of preparation of products
2 Score cards for sensory evaluation
3 Estimation of moisture
4 Protein estimation
5 Estimation of fat
6 Estimation of crude fiber
7 Estimation of ash
8 Estimation of acid insoluble ash
9 Estimation of acidity of extracted fat.
10 Methods for enumerating microbial colonies.