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Not AvailableBiscuits prepared from the blends containing 0, 10, 20 and 30% of whey protein concentrate (WPC) were evaluated for nutritional, textural and sensory characteristics. The protein and ash contents of WPC containing biscuits were significantly higher than the control (p < 0.05). The protein content of control sample was 5.2%, while it was 14.1% in the 30% WPC containing biscuits. Blending of refined wheat flour with WPC upto 30% did not have any adverse effect on the sensory quality of protein-enriched biscuits. The cutting and compression strengths of the 30% WPC incorporated biscuits were significantly higher than the control. These protein-enriched biscuits can be stored for 60 days at ambient temperature (30-35 degrees C).Not Availabl