Effect of incorporation of concentrated paneer whey on the sensory and physico-chemicalcharacteristics of multigrain biscuits

In this study, the primary attempt was designed to utilize the concentrated paneer whey (CPW) in the production of multigrain biscuits. The whey was concentrated to a level of 25 % was used as a diluent with water for dough preparation of multigrain biscuits. The studies indicated that paneer whey concentrated to 25 % TS can be used to replace up to 50 % water in the preparation of dough for the biscuits. Further, the baking conditions are also optimized with respect to This implied that whey concentrated to 12.5 % TS could replace water completely in the preparation of multigrain biscuits. The replacement resulted in improvement in sensory parameters, increased TS in biscuits and hence improved nutritive value. A baking temperature of 170 °C / 25 min was observed to be optimal and incorporation of baking powder at 2000 ppm improved significantly the sensory parameters of whey incorporated multigrain biscuits.