Shikha Singh, Rashmi Singh

Utilization of Whey

Effect of Whey Supplementation on Sensory Perception & Physico - Chemical Properties of Cookies

• Broschiertes Buch

Produktbeschreibung

Whey is one of the major by-products of the dairy industry all over the world. It contains about 40% of the total solids present in milk and is rich in organic matter that commands high Biological Oxygen Demand (BOD) of about 30,000 to 50,000 mg/liter, for which it is considered as a serious pollutant and entails expensive treatment before its disposal. Even though many attempts have been made to utilize whey successfully in food products, it has still not been utilized effectively in items of mass consumption. The low nutritive value of cookies is an issue of great concern because cookies are the most commonly eaten snacks by school children and elder ones. The need of production of cookies with a suitable amount and high biological value of protein will help in developing nutritionally balanced cookies and to produce high density protein biscuits.

Produktdetails

• Verlag: LAP Lambert Academic Publishing
• Seitenzahl: 96
• Erscheinungstermin: 18. März 2021
• Englisch
• Abmessung: 220mm x 150mm x 6mm
• Gewicht: 161g
• ISBN-13: 9786203472226
• ISBN-10: 6203472220
• Artikelnr.: 61459308

Autorenporträt

Yo Shikha completé mi Master en Ciencia de los Alimentos y Nutrición de la Universidad de Agricultura y Tecnología Chandra Shekhar Azad bajo la dirección del Dr. Rashmi Singh, ella es profesora asistente en el Departamento de Ciencia de los Alimentos y Nutrición M.A.B. college of Home Science Chandra Shekhar Azad University of Agriculture & Technology.