Abstract:
To enhance the applicability of whey proteins in the food industry, it is essential to improve their functional properties to match with the specific intended applications. This can be achieved by enzymatic modification method. The objective of this research is to develop enzymatic modified whey protein concentrate (WPC) incorporated high protein bar with the ingredients such as, millet flakes (sorghum, pearl millet, finger millet, little millet, kodo millet), traditional rice landrace (chithiraikar) flakes, sesame seeds, almonds, ghee with natural sweeteners like dates, raisins, honey, brown sugar and choco chips. Modification of WPC by enzymatic method resulted in enhanced functional properties which included increased protein solubility (from 83.5 to 85.7%), higher emulsifying capacity (from 151 to 430 g oil g−1 protein), and foaming capacity (from 1.70 to 1.75 mL mL−1). The textural and sensory properties were evaluated for protein bars developed using WPC and modified WPC. The modified WPC-incorporated high protein bar demonstrated superior outcomes in terms of both textural and sensory properties. A comprehensive evaluation of the physicochemical characteristics of the modified WPC incorporated high protein bar and WPC incorporated high protein bar was carried out. The findings revealed that the developed protein bars contain high protein and energy content and a significant amount of essential micronutrients. The modified WPC-incorporated high protein bar has been formulated as a nutritious dietary option for a broad demographic of health-conscious individuals.