Development and analysis of nutritional rich traditional snack product from foxtail and finger millet by using whey protein concentrates (WPC)

Abstract

Cereals and millets form the basic diet for millions of people throughout the world and Whey Proteins Concentrate (WPC) is an excellent source of dietary nitrogen and branched chain amino acids. Whey Protein Concentrate (WPC) at different levels of substitution i.e. control (T0), 2.5 parts (T1), 5 parts (T2), 7.5 parts (T3) and 10 parts (T4), to assess physicochemical and sensorial attributes. In related to the physical properties of raw foxtail and finger millet papad prepared from treatments T0 to T4 content were 19.25 to 21.25 total number, 0.74 to 0.66 mm thickness, 6.10 to 6.35 gm weight, 11.22 to 11.06 cm diameter. Chemical analysis revealed that 10 parts of WPC supplemented papads showed maximum moisture content (5.15), fat content (2.27), protein content (15.79) and ash content (3.75) per cent also minimum carbohydrate content (73.04) per cent as compared to control. Physical properties of fried foxtail and finger millet papad were 7.06 to 7.62 gram weight, 15.73 to 20.00 per cent oil absorption, 13.98 to14.24 cm diameter and Expansion ratio 24.59 to 28.75 per cent. Foxtail and finger millet papad supplemented with 10 parts of WPC showed maximum overall acceptability (8.03) in fried papad. In the color attributes L* value of papad was decreased from (T0) 63.99 to (T4) 48.97, a* and b* values were increased from 7.26 to 11.95 and 23.61 to 28.04 respectively.