Studies on incorporation of whey protein concentrates (WPC) in spent hen meat patties

Study was conducted to evaluate the physico-chemical and organoleptic quality of spent hen meat patties prepared with 0, 2.5, 5.0, 7.5 and 10% added levels of whey Protein concentrates (WPC). Significantly better product yield was observed with reduced percent shrinkage in diameter for the samples made with 7.5% level of WPC. Cooking losses declined significantly in the groups processed with increasing levels (upto 7.5%) of WPC. pH of raw patties increased with the augmenting levels of WPC. Colour, flavour and overall acceptability were adjudged better in the samples made with 7.5% as compared to other experimental levels of WPC. It is concluded from the studies that spent hen meat patties prepared with 7.5% level of WPC rendered better quality product.