Novel biscuits using whey protein and Ocimum gratissimum to mitigate protein burden: quality parameters, in vitro protein digestibility, SWOT analysis and implication on public health

Biscuits are the most popular ready-to-eat snack consumed worldwide. It can serve as convenient carrier of nutritionally rich ingredients, targeting large variety of populations. In the present study, antioxidative protein-enriched functional biscuits were prepared by adding Ocimum gratissimum leaves and by partially replacing whole wheat flour with whey protein concentrate (WPC) (10% to 70% substitution on w/w basis). Effects of such incorporation on the product’s physico-chemical and organoleptic properties were evaluated and compared against a control biscuit that was devoid of WPC and Ocimum sp. Increase in biscuits’ volume and thickness, and decrease in their bulk density and spread ratio were noted with the escalating amount of WPC. Rise in WPC concentration improved the nutritional parameters of biscuits, namely crude protein (8.01% to 29.84%; ≈80.43% enhancement), total ash (2.46% to 3.36%), fat (21.03% to 23.53%) and antioxidant activity (39.67% to 53.02% radical scavenging property). A net increase in energy value of 11.12% and in vitro protein digestibility of 12.91% was seen in the sample having the highest level of substitution. Though all the protein-enriched biscuits were found to be sensory satisfactory, 50% replacement of wheat flour by WPC received the optimum liking and those with the higher level of substitution are envisioned to meet the daily requirement of protein suggested for children and adults. Using SWOT analysis, few threats and weakness of the product were identified, which needs to be tackled in future product improvement.