Effect of paneer whey on composition, characteristics and shelf life of biscuits

Abstract

Sweet whey (Cheddar cheese whey) and acid whey (paneer whey) were tried in biscuits for their compatibility. Based on sensory evaluation, the latter was found more suitable in biscuits. Biscuits with 100 per cent whey has improved crust colour and surface characteristics than control biscuits. The incorporation of whey improved the fat, protein and mineral content as well as texture of biscuits as compared to control biscuits. The paneer whey was not found to have any adverse effect on microbiological quality of the biscuits. The physical properties of biscuits like loaf weight, crust colour, crumb colour and spread ratio have been markedly improved by addition of paneer whey. During storage, there was no significant difference observed in the volume, crust colour and surface characteristics and crumb colour of the biscuits prepared with paneer whey. No significant change was observed in peroxide value of control biscuits and biscuits prepared using whey. However, the storage period has significant effect in the peroxide values of both the types of biscuits. Overall, paneer whey addition in dough making of biscuits has improved composition, different characteristics and shelf life of biscuits.