Nutritional Evaluation and Sensory Characteristics of Biscuits Flour Supplemented with Difference Levels of Whey Protein Concentrates

Mohammed AA¹, Babiker EM², Khalid AG³, Mohammed NA^4*, Khadir EK² and Eldirani⁵

¹Department of Quality Control, Seen Milles, Khartoum North, Sudan

²Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North, Shambat, Sudan

³Department of Nutrition and Food Technology, Faculty of Science and Technology, Omdurman Islamic University, Omdurman, Sudan

⁴Faculty of Applied Medical Science, Department of Community Health, Albaha University, Albah City, Kingdom of Saudi Arabia

⁵Department of Food Science and Technology, Faculty of Agriculture, Omdurman Islamic University, Omdurman, Sudan