Optimization formulation of high protein biscuit made from denaturated whey protein concentrate and sweet potato flour supplemented with mineral as emergency food

Abstract

High-protein biscuit formulations that develop as emergency food preparations must contain high enough nutrients, not only filling but also contain appropriate calories. Denaturated whey protein concentrate, sweet potato flour and mineral can be added to increase nutritional value of the biscuit. The different concentration of ingredients may have some implication of characteristic of biscuit. The aim of this work was to formulate biscuit with acceptable characteristic especially texture properties made from different concentration of denaturated whey protein concentrate and sweet potato flour supplemented with different mineral concentration in order to make available foods with added nutritional value as other options to consumers especially in emergency condition. Response Surface Methodology (RSM) using the Central Composite Design (CCD) model was used to optimize the formulations of high protein biscuit. Different concentrations of denaturated whey protein, sweet flour and minerals were used to prepare the biscuit. The textural property increased by bigger amount of denaturated whey protein concentrate and mineral added in formulation. The optimized formulation was characterized and evaluated. The results shows that biscuit which contain 12.49% of denaturated whey protein concentrate and 3.28% mineral were quite acceptable to consumers.