Abstract
Concentrated paneer whey was utilized in place of water in the production of rusks. The studies indicated that paneer whey concentrated to 30% total solids can be used without adversely affecting the sensory attributes. The production time cycle can be reduced by incorporating ammonium phosphate at 2500 ppm which served as a nutritional supplement for the growth of yeasts and thus catalyzing fermentation process. The modified process required additional sugar incorporation to maintain the sweetness to that of market samples. The rusks prepared by the modified process had 2.5% moisture, 12.1% fat, 9.4% total protein, 1.9% ash and 74.1% total carbohydrate. Rusks with and without whey concentrate stored at 37°C for 9 days remained in good condition without significant variation in sensory attributes.
Keywords: Rusks, Paneer whey, Quality
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