RESUMEN
Whey protein concentrate was used at levels of 3, 5 and 7% for preparation of flavored whey jelly, chocolate whey jelly, flavored whey custard and chocolate whey custard. Jelly and custard products were evaluated chemically and organoleptically. The results showed that with increasing whey protein concentrate, total solids, protein, fat and energy value markedly increased and both lactose and ash slightly increased. By increasing the percentage of whey protein concentrate, some essential amino acids increased and others decreased moderately. Leucine was the limiting amino acid, the control, 3% and 7% samples and in the control custard sample, while histidine was the limiting amino acid for jelly [5%] and custard 3, 5 and 7%. The addition of whey protein concentrate improved the nutritional value of jelly and custard products as indicated by a decrease of most gram daily requirements. Values were related to the limiting essential amino acids, the consumption of which met the daily requirements of man for limiting amino acid, and also for all other essential amino acids