John David
Department of Food and Dairy Technology,
SHIATS University, Allahabad
INDIA.
Title: Effect of different levels of Whey Protein Concentrate (WPC) on protein enriched Tomato soup
Biography
Biography: John David
Abstract
Tomato is a classic ingredient for many western dishes and is absolute must for any self-respecting women in kitchen. It is one of the most important foods because of its nutritive value and due to its wide spread production. Tomato is a rich source of vitamin C and used as salad, soup, paste, puree, Ketchup, sauce and pickles. Now-a-days there is a great demand for low fat, low sugar but protein rich food items among the mass. Whey protein concentrate has the highest biological value and protein efficiency ratio as compared to other proteins, which makes it suitable for wide range of nutraceuticals and functional food systems. Whey protein concentrate is largely used for development of texture in food products and food formulations and for clinical diet. It is also used for health beverages, meat products, bakery products, confectionaries and protein supplementation of various coagulated milk products. An attempt has been made to enrich Tomato soup by admixing whey protein concentrate powder at different levels i.e. 0.5%, 1.0% and 1.5%. Thus, it can be concluded that the enrichment of Tomato soup with whey protein concentrate will enhance the functional property of Tomato soup which may contribute largely to weight management. As per sensory evaluation concern, T3 (1.5% WPC) was best in chemical characteristics (Fat, Protein and T.S.) and overall acceptability