Effect of addition of whey protein concentrate on physico-chemical attributes of Khoa

Abstract

Khoa was prepared by incorporating WPC. Whey proteins could be produced with wide range of functional properties. Considering excellent functional characteristics WPC, the efforts were made through present investigation to assess the Effect of Addition of Whey Protein Concentrate on Attributes of Khoa”. With this hypothesis, is planned with objective to study the physico-chemical and organoleptic properties of Khoa added by WPC. According to treatments, samples of Khoa were prepared and evaluated for sensory and physico-chemical quality. The present study was found that the levels of WPC added at the level of 3%, 5% and 7 % were selected for further study. The experiment was laid out in Completely Randomized Design (CRD) with four replications. Data obtained were analysed as per Snedecor and Cochran, (1994).The treatment T2 (Khoa + 5 % of WPC) was rated best among Khoa samples and was comparable to control Khoa. The chemical composition of treatment T2 19.20% fat, 0.69 acidity, 27.57% protein, 19.13% lactose, 4.67% ash, 6.00 pH, 77.01% total solid, 23.00% moisture.