The Effect of Preheated Whey Protein Concentrate Addition on High Protein Biscuit Robi Andoyo (a*), Safrina Dwi Rahmasari (a), Sumanti Debby Moody (a), Siti Nurhasanah (a)
a) Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang Km 21, Sumedang 45363, Indonesia
*r.andoyo[at]unpad.ac.id
Abstract
WPC (Whey Protein Concentrate) is a product that has a high biological value (BV) and nutritional composition with a protein content ranging from 34-80%. WPC can be applied in the development of high protein food products such as biscuits. However, the excessive use of WPC might result in a hard texture that will have an impact on decreasing the palatability of the product. Preheated treatment can be used to modify WPC so that it loses its functional properties as a structure builder. WPC will be denatured and cause the formation of whey protein aggregates. The denaturation that occurs makes WPC tend to lose its reactivity and become more stable. The aim of this study was to determine the effect of preheated WPC in a high protein biscuit. There were 7 treatments, control biscuit (without WPC), biscuits with the addition of non-preheated (NPH) and preheated (PH) WPC with 11%, 13%, and 15% protein content. The results showed that the addition of preheated WPC could produce better physical and sensory characteristics when compared to biscuits using non-preheated WPC. Biscuits PH 11% can produce the best characteristics with a hardness value of 1.171,543 g, crumb structure with small pores, porosity 18,944%, and a Df value of 2,482. This is also supported by the results of the triangle test, where the panelists could not distinguish the color, taste, and texture of the biscuit when it was compared with the control.
Keywords: Biscuit, Protein, Whey Protein Concentrate
Topic: Food processing, safety and diversification
