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World Journal of Engineering
Research and Technology

( An ISO 9001:2015 Certified International Journal )

An International Peer Reviewed Journal for Engineering Research and Technology

ISSN 2454-695X

Impact Factor : 5.924

ICV : 79.45

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Indexing

Abstract

TO STUDY THE EFFECT OF DIFFERENT LEVELS OF WHEY PROTEIN CONCENTRATE (WPC) ON THE QUALITY OF PANTUA.

*Thejaswini M.L., Venkateshaiah B.V., Arun Kumar H., A. Sachindra Babu and Chandrachooda M.

ABSTRACT

Whey protein is a mixture of globular proteins isolated from whey, the liquid material created as a by-product of cheese or paneer production. The effect of whey proteins on human health are of great interest and are currently being investigated as a way of reducing disease risk, as well as a possible supplementary treatment for several diseases. Whey protein is commonly marketed and ingested as a dietary supplement, and various health claims have been attributed to it in the alternative medicine community. In this study to replace the traditional process of making Pantua, (A Bengali Sweet) an attempt is made to enrich the product both nutritionally as well as to accomplish certain functional properties.

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