In the bustling world of fitness, where protein-rich snacks are the real MVPs, let's zoom in on a recent 2023 study at in India that explored the art of enhancing the protein content in biscuits with two sources : Whey Protein Concentrate (WPC) and Isolated Soy Protein (ISP).
Whey vs. Soy
Whey Protein Concentrate (WPC): A by-product of cheese-making, often considered waste until now. Whey Protein is a dairy-derived protein, steals the spotlight for its incredible ability to boost protein content while mitigating environmental concerns. As per our study, biscuits fortified with WPC reached a peak protein content of a whopping 29.11% at 20% concentration. Not just protein; fat, ash, fiber, and moisture content saw a significant uptick, making WPC biscuits a nutritional powerhouse.
Isolated Soy Protein (ISP): On the plant-based side, we have ISP, a vegetable protein with a stellar protein content. Studies report its multifunctional perks – think water-holding capacity and emulsifying properties. Cost-effective and protein-rich, ISP took center stage in our study. However, its journey in the biscuits wasn't a linear one. Acceptable up to 10% concentration, ISP faced a decline in sensory allure beyond that point. Darkening color, sandy texture, and a slightly grassy note made ISP-fortified biscuits less appealing.
The Study
Our researchers concocted a protein-rich revolution by adding WPC and ISP to the biscuit mix at various proportions – 0%, 5%, 10%, 15%, and 20%. The biscuits underwent rigorous sensory and proximate analysis, scrutinizing everything from color and taste to protein and fiber content.
WHICH IS THE BETTER BISCUIT?
Proximate analysis unveiled exciting results. Whey protein biscuits saw a significant boost in fat, ash, and fiber content, high protein levels, at 20% concentration. On the other side soy isolate biscuits witnessed a decline in fat and fiber content with increasing concentration.
WHAT TASTES BETTER?
Imagine a panel of taste experts evaluating biscuits for colour, taste, texture, flavour, and overall acceptability. WPC biscuits stole the show, maintaining acceptability at all proportions, with 20% WPC emerging as the crowd favourite. ISP, however, faced hurdles in sensory delight, with acceptability dropping beyond 10%.
WHAT SHOULD I CHOOSE?
As you venture into the protein-packed world of biscuits, the study concludes that both WPC and ISP can amp up nutritional value. However, for the gym-goers and fitness enthusiasts, WPC-fortified biscuits emerge as the clear winner. The protein content, coupled with desirable sensory attributes, makes them a smarter choice.
Reference
M, Raghul. (2023). A Comparative Analysis: Whey Protein Concentrate Vs Isolated Soy Protein. 10.20944/preprints202305.1412.v1.
