Published Paper Details:

Abstract: Whey, a protein complex derived from milk, is being touted as a functional food with a number of health benefits compared to other constituents. The terminology WPC is being used for the dried whey having more than 25 per cent protein and as such there is a wide variation in composition of resultant WPC, ranging from 25 to 90 per cent protein. The special nutritional significance of millets and WPC, their beneficial effects have made the present research to develop value-added millet-based food products with improved functional & Rheological attributes. The corn-wheat was replaced with foxtail millet at various proportions of 25, 50, 75 and 100 per cent levels and subjected to extrusion process followed by oil frying. From the various physico-chemical, functional, rheology tests and sensory perceptions, it was found that replacement of 50 per cent foxtail millet was best suited for formulating foxtail millet based RTE food. Further RTE food was enriched with WPC at 4, 6, 8 and 100 per cent levels among various levels of addition of 6 per cent WPC was found to be acceptable.