Whey Protein concentrate (WPC) was incorporated into cookies at different levels (0, 2, 4,
and 6%). Cookies were analyzed for physicochemical, color, textural, microbial, and sensory …

Gluten free (GF) protein enriched cookies with reduced calories were developed using
sweet potato, rice, sorghum and corn flour. The level of sweet potato flour was standardized …

Proximate analysis is a chemical analysis method to identify the food content of an
ingredient. The proximate analysis component (protein, ash, fat, water and carbohydrate) …

Single cell protein (SCP) has a potential to be used as an alternative to conventional protein
sources. It can be produced at lower cost on different food industrial wastes. This study …

The profiles of food products are one interesting link that adds a new functional component.
Cookies became one of the remarkable foods as a result of their simple preparation, a …

Curcuma angustifolia is one of the Indian tribal minor tuber crop found growing wild in
northeast and western coastal plains and hills containing highly nutritious and easily …

The present study was concerned with to optimize the formulation of whey protein
concentrate (WPC) and psyllium husk for development of protein-fiber rich orange fleshed …

Textural properties of dough for cookies were studied by supplementing various proportion
of sweet potato flour and whey protein concentrate (80%). The dough for cookies was …

Research Article Improving the Functional and Sensory Properties of Cookies by Ultrasonic
Treatment of Whey Proteins Page 1 Research Article Improving the Functional and Sensory …