Effects of incorporation of whey protein concentrate on Physicochemical, sensory, textural and microbial evaluation of developed Jowar Papadi

Abstract

Preparation of protein enriched Jowar Papadi by supplementing with Whey Protein Concentrate (WPC) at different levels of substitution, to assess the nutritional quality, storage stability and overall acceptability of the product. The products were analyzed for physicochemical, colour, textural, microbial and sensory attributes. Control and four experimental treatments were prepared with varying proportion of WPC-2.5 parts, 5 parts, 7.5 parts and 10 parts. Physicochemical analysis revealed that 10 parts of WPC supplemented Papadis shows maximum moisture content (4.95%), fat content (2.13%), protein content (18.78%) and ash content (3.08%) also minimum carbohydrate content (71.07%) as compared to control. The total plate count, yeast and mold count of all samples of Jowar papadi was under acceptable limits. Jowar Papadi supplemented with 5 parts of WPC showed maximum overall acceptability (8.55). Lightness (L*) value of fried Jowar papadi decreased from 65.89 to 56.86. Whereas a* and b* value increased from 1.63 to 8.54 and 21.67 to 31.79, respectively. Oil absorption and Expansion ratio increased as the WPC level increased. Texture analysis revealed that 10 parts of WPC supplemented fried Jowar papadi shows maximum Hardness (0.34 Kg) and Fracturability (0.228 mm).