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International Journal for Research Trends and Innovation
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ISSN Approved Journal No: 2456-3315 | Impact factor: 8.14 | ESTD Year: 2016
Scholarly open access journals, Peer-reviewed, and Refereed Journals, Impact factor 8.14 (Calculate by google scholar and Semantic Scholar | AI-Powered Research Tool) , Multidisciplinary, Monthly, Indexing in all major database & Metadata, Citation Generator, Digital Object Identifier(DOI)

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Impact Factor : 8.14

Issue per Year : 12

Volume Published : 7

Issue Published : 74

Article Submitted : 3608

Article Published : 2079

Total Authors : 5515

Total Reviewer : 528

Total Countries : 39

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Paper Title: FT-IR determination and Antioxidant activity (DPPH) of Whey protein concentrate prepared by dehydrating Milk serum and its sensory evaluation
Authors Name: Pal Saurab balchand , Sunita Mishra
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IJRTI_182448
Published Paper Id: IJRTI2206104
Published In: Volume 7 Issue 6, June-2022
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Abstract: Whey protein concentrate (WPC) is a food ingredient made from whey (Milk serum). Confectionary, ready-to-eat cereals, nutritious bars, and sports beverages all include them to increase nutritional value. Aim: The main of this study was to evaluate the study of the Prepared whey protein concentrate from milk serum and determination of the functional group , antioxidant activity and it sensory evaluation. Methods: the functional group was determined by the using FT-IR spectroscopy and the antioxidant activity was determined by the scavenging free radial method by using DPPH and observed under spectrophotometer. The sensory evaluation was done by the well trained panellist. Result: FT-IR spectroscopy reveals the functional group by showing the high and sharp peaks. The highest peak was 3524cm-1 (O-H stretching i.e., hydroxyl group) and the lowest peak was 466cm-1 (S-S stretching i.e. aryl sulphide group). The antioxidant activity was shows that scavenging of free radicals (DPPH). Whey protein scavenges about 50% of free radical at 10mg/ml concentration. The sensory evaluation shows that acceptability of prepared whey protein concentrate is more than that of whey protein isolate.
Keywords: Milk why, whey protein concentrate, FT-IR, Antioxidant, Sensory evaluation
Cite Article: "FT-IR determination and Antioxidant activity (DPPH) of Whey protein concentrate prepared by dehydrating Milk serum and its sensory evaluation", International Journal of Science & Engineering Development Research (www.ijrti.org), ISSN:2455-2631, Vol.7, Issue 6, page no.635 - 640, June-2022, Available :http://www.ijrti.org/papers/IJRTI2206104.pdf
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ISSN: 2456-3315 | IMPACT FACTOR: 8.14 Calculated By Google Scholar| ESTD YEAR: 2016
An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.14 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator
Publication Details: Published Paper ID: IJRTI2206104
Registration ID:182448
Published In: Volume 7 Issue 6, June-2022
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Page No: 635 - 640
Country: Lucknow, Uttar Pradesh, India
Research Area: Science
Publisher : IJ Publication
Published Paper URL : https://www.ijrti.org/viewpaperforall?paper=IJRTI2206104
Published Paper PDF: https://www.ijrti.org/papers/IJRTI2206104
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ISSN: 2456-3315
Impact Factor: 8.14 and ISSN APPROVED
Journal Starting Year (ESTD) : 2016

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