Product Development of Pudding with High Level of Protein

Yap, Teck Kiat (2019) Product Development of Pudding with High Level of Protein. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Whey protein and isolated soy protein is well known for its high nutritious. Both of them are high quality of nutritious ingredient that can be added to food for specific function. The aim of this study was to develop pudding fortified with whey protein (WP) and isolated soy protein (ISP) that can be acceptable by panelists, to determine the changes in percentage protein and to conduct sensory evaluation. Pudding was evaluated for proximate composition (moisture content, ash, crude protein, crude fat, carbohydrate and crude fiber), physico-chemical properties (pH, Brix, and color), and textural properties (hardness, adhesiveness, cohesiveness, gumminess, chewiness, resilience, and springiness). Sensory attributes such as color, taste, aroma, texture, smoothness, hardness, and overall acceptance were also evaluated by using 9-point hedonic scale, and a ranking test was also conducted between control, formulation 1 (WP) and formulation 2 (WP+ISP). The moisture content has no significant differences (P > 0.05) between WP and WP+ISP, and there were no significant differences (P > 0.05) between control, WP and WP+ISP for ash content. Pudding fortified with whey protein showed a better quality in terms of sensory attributes as compared to the control pudding. However, pudding fortified with whey protein and isolated soy protein has a lower quality in terms of sensory properties as compared to the control pudding. Statistical analysis of sensory result showed that there were significant differences (P < 0.05) between control, WP and WP+ISP in terms of overall acceptability. Therefore, the pudding fortified with whey protein is potential to serve as a high protein healthy dessert to children.