Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch

• Published in: Ciência e tecnologia de alimentos Vol. 31; no. 4; pp. 870 - 878
• Main Authors: Martínez-Bustos, Fernando, Viveros-Contreras, Rubí, Galicia-García, Tomás, Nabeshima, Elizabeth Harumi, Verdalet-Guzmán, Iñigo
• Format: Journal Article
• Language: English; Portuguese
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 01.12.2011
• Subjects: FOOD SCIENCE & TECHNOLOGY; amido de milho; fibra de bagaço de cana; sugarcane bagasse fiber; corn starch; fibra alimentar; extrusion; concentrado protéico de soro de leite; extrusão; dietary fiber; whey protein concentrate
• ISSN: 0101-2061; 1678-457X
• DOI: 10.1590/S0101-20612011000400007

Blends of fiber from sugar cane bagasse, corn starch, and whey protein concentrate were extruded. A single screw extruder, equipped with a screw at a constant compression ratio of 1:1 and a die diameter of 3 mm, was used. The best processing conditions were determined according to a central composite rotatable design (α = 1.41) with 5 central points, which gives a total of 13 tests. During the extrusion process the content of insoluble fiber decreased and that of soluble fiber increased. An increase in the contents of fiber and in the barrel temperature resulted in a decrease in the expansion index values and an increase in the water absorption index values; whereas in blends with intermediate fiber contents the effects in these parameters were found to be the opposite. High fiber contents increased penetration force but decreased luminosity, water solubility index values and the adhesive force in gels. The extrusion process improved the functional properties of sugarcane fiber bagasse enabling its addition to diverse alimentary systems.