University of Khartoum

High Protein Biscuits from Wheat (Triticum aestivum L.) Flour Supplemented with Whey Protein Concentrate for Children of Age 4-8 yrs

High Protein Biscuits from Wheat (Triticum aestivum L.) Flour Supplemented with Whey Protein Concentrate for Children of Age 4-8 yrs

Show full item record

Title: High Protein Biscuits from Wheat (Triticum aestivum L.) Flour Supplemented with Whey Protein Concentrate for Children of Age 4-8 yrs
Author: Ahmed, Hiba Ahmed Mohammed
Abstract: The present study was carried to evaluate the biscuits made from wheat flour (WF) supplemented with whey protein concentrate (WPC) at different levels 0%, 5%, 10% and 15%. Sudanese wheat flour was obtained from a local flour mill and the whey protein concentrate was obtained from Body Building Warehouse Company (United Kingdom). Proximate analysis, anti-nutritional factors, in vitro protein digestibility, minerals content and amino acids profile were determined for the composite flours (WF and WPC blends), whey protein concentrate and wheat flour. Biscuits were made from composite flours; physical characteristics and sensory evaluation were performed. The results were analyzed statistically using SAS. The results showed that whey protein concentrate was significantly (p≤0.05) high in ash (2.85%) , protein (75.96%), fat (5.00%), Ca (37.37), Na (18.50) , K (430.00), Mg (19.08) and P (259.00) mg/100g , in-vitro protein digestibility (80.33%) and amino acids content , while wheat flour (control) was significantly higher (P≤0.05) in moisture (11.65%), iron (0.66%) and total carbohydrate contents (73.73%). The supplementation of WF by 5%, 10% and 15% WPC resulted in a significant (p≤0.05) increase in protein content from 12.46% to 16.84%, 20.12% and 23.84%, in vitro protein digestibility from 74.99% to 76.59%, 76.08 and 75.86% and amino acids, Lysine content from 3.47 to 4.24, 3.49 and 3.98 g/100g protein and histidine from 0.45 to 0.81, 1.06 and 1.61 g/100g protein respectively. The quality evaluation for biscuits made from composite flour wheat/whey 15% had the highest spread ratio 8.55, while spread ratio of biscuits made from wheat flour and flour blends with 5% and 10% whey protein concentrate were found to be 6.94, 7.36 and 8.19 respectively. The results obtained from the 10% whey protein concentrate supplementation improved the protein quantity and quality of the wheat flour biscuits, which meets the requirement of the protein for the children in age 4-8 years, whereas 15% supplementation improved the sensory characteristics of the biscuits color (7.40), aroma (7.80), taste (7.70), texture (7.50) and overall acceptability (7.50). It is recommended to supplement the wheat flour with 10% whey protein concentrate to manufacture high protein wheat flour biscuits for children of 4-8 years age.
URI: http://khartoumspace.uofk.edu/123456789/26728


Files in this item

Files Size Format View

This item appears in the following Collection(s)

Show full item record

Share

Search DSpace


Browse

My Account