Utilization of Whey Milk by-Product for the Production of Biscuits

Document Type : Original research articles

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Department of Nutrition and Food Sciences, Faculty of Home Economics, Menoufia University, Shibin El-Kom, Egypt.

Abstract

Dairy products were previously left behind during the production of whey as a by-product, posing a major concern for dairy producers. The whey was disposed away with sewage since it contains many organic compounds, which harms the ecosystem. The goal of this study was to produce milk whey enriched biscuits by supplementing sweet whey concentrate for wheat flour at various levels of substitution and to evaluate the nutritional quality and stability of the product during storage. The cost of the product was also examined. With different amounts of whey (25 percent, 50 percent, 75 percent, and 100 percent), a control and four experimental treatments were created. The chemical composition of all of the experimental treatments and the control samples was determined. Results showed that A4 >A3 > A2 > A1>CO was the chemical analysis rating for moisture content, protein content, and fat content. Based on the findings, it was concluded that biscuits substituted water by different concentrations of whey milk enriched all tested sensory evaluation (color and appearance, flavor and taste, body and texture, and overall acceptability) of samples. In conclusion, the use of whey milk instead of water in biscuit production improves protein and fat values while maintaining a high sensory evaluation, while increasing product storage.

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