Physico-Chemical Assessment of Whey Incorporated Cereal Based Snacks - Shukla, Sarika
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Whey protein is not something new and has been available for hundreds of years.Whey protein has been a superstar ingredient for other types of products including one's formulated for infant nutrition and immune support.Whey is obtained as a by product during manufacturing of cheese,chhana,paneer and other products.With the growing popularity of dairy beverage and other products among busy,active,health conscious consumers as well as increasing interest by general population in high protein,low carbohydrate diets,many dairy food manufacturers are looking for ways to boost the protein levels of…mehr

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Produktbeschreibung
Whey protein is not something new and has been available for hundreds of years.Whey protein has been a superstar ingredient for other types of products including one's formulated for infant nutrition and immune support.Whey is obtained as a by product during manufacturing of cheese,chhana,paneer and other products.With the growing popularity of dairy beverage and other products among busy,active,health conscious consumers as well as increasing interest by general population in high protein,low carbohydrate diets,many dairy food manufacturers are looking for ways to boost the protein levels of foods such as yogurt, frozen desserts,snacks.Whey is ideal for such applications,as whey not only can improve the nutritional profit of dairy foods,it provides functionality too.Considering the importance of whey the following study has been undertaken to assess the nutritional value of whey incorporated developed products and their acceptance.
Autorenporträt
Ms Sarika Shukla* presently Lecturer,Deptt of Nutrition,I.T.College,Lucknow,India;Counsellor and Evaluator,I.G.N.O.U.;*Member of Indian Science Congress;Publication:1 Res Paper.