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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
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Impact Factor : 8.14
Issue per Year : 12
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Issue Published : 118
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Total Authors : 22399
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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
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| Published Paper Id: | IJRTI2206104 |
| Published In: | Volume 7 Issue 6, June-2022 |
| DOI: | |
| 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 for Research Trends and Innovation (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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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 |
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Published Paper ID: IJRTI2206104
Registration ID:182448
Published In: Volume 7 Issue 6, June-2022
DOI (Digital Object Identifier):
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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