EFFECT OF ENRICHMENT OF EXTRUDED PRODUCTS WITH DIFFERENT LEVELS OF WHEY PROTEIN CONCENTRATE (WPC) AND CASEINATES.

Authors

  • Thejaswini M. L H.G. Ramachandra rao Department of Dairy technology, Dairy Science College, Bangalore-560024 Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar.

Abstract

Keeping in view all the above factors, the present study is aimed to prepare, extruded products enriched with different levels of whey protein concentrate (WPC) and caseinates. In this background the proposed research paper is aimed at the following objectives.
To study the effect of enrichment of extruded products with different levels of Whey Protein Concentrate (WPC).
To evaluate the proximate composition of developed products.

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Published

2015-04-28

How to Cite

H.G. Ramachandra rao, T. M. L. (2015). EFFECT OF ENRICHMENT OF EXTRUDED PRODUCTS WITH DIFFERENT LEVELS OF WHEY PROTEIN CONCENTRATE (WPC) AND CASEINATES. International Journal of Engineering Technology and Computer Research, 3(2). Retrieved from https://ijetcr.org/index.php/ijetcr/article/view/150

Issue

Vol. 3 No. 2 (2015)

Section

Articles

License

Creative Commons LicenseInternational Journal of Engineering Technology and Computer Research (IJETCR) by Articles is licensed under a Creative Commons Attribution 4.0 International License.