Paper

Whey protein hydrolysate: Functional properties, nutritional quality and utilization in beverage formulation

Published 2007 · Rhicha Sinha, C. Radha, J. Prakash

Food Chemistry

244

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Abstract

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Study Snapshot

Enzymatically hydrolyzed whey protein concentrate (WPC) has improved water absorption capacity, increased protein digestibility, and can be used in beverage formulation without significant differences in sensory attributes.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

Whey protein hydrolysate: Functional properties, nutritional quality and utilization in beverage formulation

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