scholarly journals Optimization formulation of high protein biscuit made from denaturated whey protein concentrate and sweet potato flour supplemented with mineral as emergency food

2020 ◽  
Vol 443 ◽  
pp. 012066
Author(s):  
D R E Pradipta ◽  
R Andoyo
Keyword(s):  
Whey Protein ◽  
Sweet Potato ◽  
High Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Potato Flour ◽  
Optimization Formulation ◽  
Sweet Potato Flour

scholarly journals Development of sweet potato flour based high protein and low calorie gluten free cookies

2019 ◽  
Vol 7 (2) ◽  
pp. 427-435 ◽  
Author(s):  
Namrata A. Giri ◽  
B. K. Sakhale
Keyword(s):  
Sweet Potato ◽  
Rice Flour ◽  
High Protein ◽  
Whey Protein Concentrate ◽  
Potato Flour ◽  
Gluten Free ◽  
Low Calorie ◽  
Crude Fiber Content ◽  
Sweet Potato Flour ◽  
Spread Factor

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 and found acceptable up to 55% with corn, sorghum and rice flour at the ratio of 1:3:5 respectively. High protein and low calorie gluten free cookies were developed by replacing sweet potato flour with whey protein concentrate (WPC) at 0, 5, 10 and 15% levels and sucrose with sucralose at 0, 30, 50, 70 and 100%. It’s physical, proximate and sensorial characteristics were considered and it was investigated that the thickness and hardness of GF cookies increased; weight, diameter, spread ratio and spread factor decreased with increasing levels of WPC while there was raise in protein and crude fiber content and reduction in fat, carbohydrate and calorie contents. The GF cookies with 15% and 70% replacement of WPC and sucralose respectively scored highest for the entire sensory characteristic.

scholarly journals Development of Functional High-Protein Organic Bars with the Addition of Whey Protein Concentrate and Bioactive Ingredients

Agriculture ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 390
Author(s):  
Aleksandra Szydłowska ◽  
Dorota Zielińska ◽  
Anna Łepecka ◽  
Monika Trząskowska ◽  
Katarzyna Neffe-Skocińska ◽  
...  
Keyword(s):  
Whey Protein ◽  
Ph Value ◽  
Microbiological Quality ◽  
High Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
The Novel ◽  
Bioactive Ingredients ◽  
Wide Group

The study aimed to develop the high-protein bars using organic ingredients such as whey protein concentrate (WPC), prebiotic-inulin, as well as pro-health additives (dried fruits, cereals, and nuts). The physicochemical, microbiological, sensory, and consumer evaluation of ingredients and final products were made. The musli (M), pumpkin (P), and coconut (C) bars were developed including three different flavors for each bar. The novel products were found to be a good source of protein and fiber. The M and P3 bar samples contained >10 g of fiber/100 g of product. The M and C bars contained over 20 g/100 g proteins in total, while P bars contained 17.3–19.1 g/100 g of protein. The antioxidant activity of bars was proportional to the fruit content. The water activity was varied (0.63–0.74), while pH value ranged from 6.3 to 7.0. Microbiological quality of ingredients and bars were good, though in M and P bars, the presence of Bacillus cereus was found. The C bars found the highest marks of the overall quality. The newly developed high-protein products can be used in rational nutrition of a wide group of people who are health-conscious.

scholarly journals PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG TEMPE DAN TEPUNG UBI JALAR KUNING TERHADAP KADAR PROTEIN, KADAR Β-KAROTEN, DAN MUTU ORGANOLEPTIK ROTI MANIS

2012 ◽  
Vol 1 (1) ◽  
pp. 344-351
Author(s):  
Kurniawati Kurniawati ◽  
Fitriyono Ayustaningwarno
Keyword(s):  
Protein Content ◽  
Sweet Potato ◽  
High Protein ◽  
Wilcoxon Test ◽  
Potato Flour ◽  
Carotene Content ◽  
Organoleptic Quality ◽  
Sweet Potato Flour ◽  
Orange Fleshed Sweet Potato ◽  
Β Carotene

Background: Increased of high protein and β-carotene food consumption is expected may prevent PEM and VAD. Tempeh is a high-protein food stuff, while orange-fleshed sweet potato had high β-carotene content. Sweet bread with substitution of tempeh and orange-fleshed sweet potato flours is expected could be an alternative food which had high protein and β-carotene content. Objective: Analyze the effect of tempeh and orange-fleshed sweet potato flour substitution on protein and β-carotene content, and organoleptic quality of sweet bread. Method: An one factor completely randomized experimental study used 5 level of tempeh and orange-fleshed sweet potato flour substitution, which were 0%:0%, 0%:25%, 10%:15%, 15%:10%, and 25%:0%. Statistical analysis of protein and β-carotene content used One Way ANOVA followed by Tukey and Duncan test, while analysis of organoleptic quality used Friedman and Wilcoxon test. Result: Sweet bread with 25% tempeh flour substitution had the highest protein content (14.38%) and 25% orange-fleshed sweet potato flour substitution had the highest β-carotene content (0.24 mg/100 g). Substitution of 25% orange-fleshed sweet potato flour and substitution of 10% tempeh -15% orange-fleshed sweet potato flour had significant effect on β-carotene content. Tempeh and orange-fleshed sweet potato flour substitution also had significant effect on color, aroma, texture, and taste of sweet bread, but had no but had no significant effect on its protein content. Conclusion: Tempeh flour substitution increased protein content in sweet bread and orange-fleshed sweet potato flour increased its β-carotene content. Sweet bread with 10% tempeh-15% orange-fleshed sweet potato flour substitution were recommended.

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