• FIRDOSE FATHIMA G
• REVATHY .K
• Revathy.S
• G.Latha

Developing interest in highly nutritious and easy-to-consume convenient food has driven traditional food processing methods into value addition in processing it with nutritionally rich materials. Khakhra, a traditional very thin, crispy & ready to eat snack mostly consumed in western & north western part of the country and having wide scope for nutritional alteration owing to its unique features viz. Easy to eat form & easy-to-keep characteristics along with many others compared to flour used in its composition. Different materials viz. Sesames seed flour, curry leaf powder, garden cress seed, buckwheat, pumpkin powder, red rice, flaxseed were earlier incorporated to the khakhra and various nutritive properties got improved while keeping up the acceptable quality of the product. A plant source- protein rich ingredient like soy flour may be good substitute when to use with cereal based foods. From studies made on enriched with soy flour fritters, the protein, crude fiber, ash, fat and amylose content significantly enhanced by soy incorporation, however color, appearance, texture etc,. changes may depends on level of soy incorporation into food . Whey is a nutritiously acceptable product of dairy by-product (lactose protein minerals & water soluble vitamin). Composition of whey differs based on type of milk sources. Valorization of dairy whey gained importance from nutritive, technological & environmental point of view and gained importance. Nutritive value, high biological & chemical value. It also provide better functionality in terms of solubility and emulsification properties, gel formation ability etc. Hence, the addition of Whey water along with soy flour to khakhra will offer good way for combination of two protein sources together while adding value to the dairy by-product. Therefore to find out precise answer about the optimum proportion of Whey water, soya flour; and impact of addition on nutritional characteristic, consumer acceptability and shelf life there is still need for study. Hence, in this review is to throw light on khakhra based nutrient enrichment, soy flour, whey and nutritional aspects as well as various functional food & industrial opportunities available by use of soy flour & whey to make high-protein khakhra.

Khakhra, Whey water, Whey protein, Soya flour, Plant protein

"PROTEIN (SOYA FLOUR) DEVELOPMENT OF HIGH-PROTEIN KHAKHRA USING DAIRY BY-PRODUCT (WHEY WATER) AND PLANT", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.13, Issue 9, page no.a771-a777, September-2026, Available :http://www.jetir.org/papers/JETIR2609096.pdf

"PROTEIN (SOYA FLOUR) DEVELOPMENT OF HIGH-PROTEIN KHAKHRA USING DAIRY BY-PRODUCT (WHEY WATER) AND PLANT", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.13, Issue 9, page no. ppa771-a777, September-2026, Available at : http://www.jetir.org/papers/JETIR2609096.pdf