Whey protein concentrate is one of the most cheaply available rich sources of quality proteins offering many health benefits, and it has the ability to improve the food products due to its various functional properties. In improving the nutritional status of biscuits, the incorporation of whey protein concentrate has proved its ideality. The objective of present study was to explore the possibility of fortifying the whey protein concentrate in the formulation of biscuits. Biscuits were prepared from the blend (wheat flour and whey protein concentrate) containing various wt% levels of whey protein concentrate (0, 20, 25, 30, 35 and 40 percent) using traditional creaming method. Prepared biscuits were then evaluated for chemical, physical and sensory properties. It was observed that the thickness of whey protein concentrate fortified biscuits increased with increasing wt% level of whey protein concentrate, whereas diameter, spread ratio, spread factor and weight decreased with increasing wt% level of incorporation. The sensory evaluation supported incorporation of maximum 25 percent level of whey protein concentrate.

No abstract

In the existing study, an attempt has been made to develop scratch resistant polycarbonate (PC) nanocomposites using inorganic ZnO nanoparticles doped with copper (ZnCuO). The ZnCuO nanoparticles were synthesized using co‐precipitation method and modified using phosphoric acid ethyl hexyl ester (PAEH). The size range of nanoparticles was confirmed to be around 55–75 nm using AFM. TGA, FTIR, and NMR confirmed modification of nanoparticles and XRD approved of size reduction due to doping. PC/ZnCuO nanocomposites (PCNC) with a loading of 1%, 3% and 5% by weight were prepared by melt extrusion and an evaluation of thermal, thermo‐mechanical, and tribological properties were carried out. The dispersion study using FE‐SEM images revealed the presence of aggregates. Thermal analyses using TGA and DSC indicated a decrement in stability for PCNC. The PCNC was found to exhibit better storage modulus with an enhancement of 23% with a 3 wt% loadings of nanoparticles as compared to pure PC. The tribological study of PCNC indicated a favorable decrement of a coefficient of friction by nearly 14% in the case of 3% PCNC. POLYM. COMPOS., 39:E1398–E1406, 2018. © 2017 Society of Plastics Engineers

In the present work, optimization of pectinase-assisted and tri-solvent-mediated extraction of lycopene from waste tomato peels was carried out. The optimized parameters for enzymatic pre-treatment were 2% pectinase concentration, pH 5.5, 4-h incubation, 45 °C and 150 rpm. Maximum recovery of lycopene from tomato peels using optimized tri-solvent extraction was achieved at 45 °C, 120-min incubation and 200 rpm. The extracted lycopene was confirmed through functional and characteristic peaks in UV-Vis and FTIR spectra and with retention time in HPLC. The radical scavenging activity was 72.30 ± 2.70 and 43.40 ± 2.01 µg ascorbic acid equivalents (AAE)/ml for 1,1-diphenyl-2-picrylhydrzyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radicals, respectively. The optimized method resulted in 7.38, 4.65 and 1.59 times enhancement in lycopene extraction and recovery in correlation with single solvent, enzyme-treated and tri-solvent extraction methods, respectively.