'' '' '' '' Effect of Whey Protein Concentrates (WPC) on Microbial and Textural Evaluation of Foxtail and Finger Millet Papad
Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

See Guidelines to Authors
Current Issues
Download Publication Certificate

Original Research Articles                      Volume : 9, Issue:11, November, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(11): 2554-2561
DOI: https://doi.org/10.20546/ijcmas.2020.911.309


Effect of Whey Protein Concentrates (WPC) on Microbial and Textural Evaluation of Foxtail and Finger Millet Papad
D.B. Satpute*, G. K. Londhe and U.A. Chadar
Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani- 431402 (Maharashtra), India
*Corresponding author
Abstract:

Whey Proteins Concentrate (WPC) is an excellent source of dietary nitrogen and branched chain amino acids. Protein Concentrate (WPC) at different levels of substitution i.e. control (T0), 2.5 parts (T1), 5 parts (T2), 7.5 parts (T3) and 10 parts (T4). In related to the microbial evaluation of raw foxtail and finger millet papad prepared from treatments T0 to T4 content, The total plate count, yeast and mold count of all samples of raw foxtail and finger millet papad was under acceptable limits. Textural analysis revealed that 10 parts of WPC supplemented foxtail and finger millet fried papad showed maximum Hardness (1.84 N) and Fracturability (0.96 mm).


Keywords: WPC, Foxtail and finger millet, Papad, Microbial and textural properties
Download this article as Download

How to cite this article:

Satpute, D.B., G. K. Londhe and Chadar, U.A. 2020. Effect of Whey Protein Concentrates (WPC) on Microbial and Textural Evaluation of Foxtail and Finger Millet Papad.Int.J.Curr.Microbiol.App.Sci. 9(11): 2554-2561. doi: https://doi.org/10.20546/ijcmas.2020.911.309
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.