Physical properties of extruded products as affected by cheese whey

• Published in: Journal of food science Vol. 63; no. 5; pp. 814 - 818
• Main Authors: Onwulata, C.I, Konstance, R.P, Smith, P.W, Holsinger, V.H
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.09.1998; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Biological and medical sciences; breaking strength; Cereal and baking product industries; Cheese; Corn; extruded foods; extrusion; Food industries; Food processing industry; Food products; Fundamental and applied biological sciences. Psychology; mechanical properties; Milk; potato flour; Proteins; proximate composition; rice; Starch and starchy product industries; texture; water absorption; whey protein; whey proteins; Potato flour; Starchy product; Corn flour; Physical properties; Texture; Property formulation relationship; Rice flour; Snack(food); Cereal product; Quality; Concentrate; Whey protein; Expansion; Extruded product
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1998.tb17906.x

Corn, rice and potato flour were extruded with sweet whey solids (SWS) or whey protein concentrate (WPC) using low and high shear extrusion processing conditions. WPC added at product content of 25% had minimal effect on the texture of extruded products. Expansion and breaking strength were improved in some processes through changes in extrusion shear and moisture. Whey product incorporation resulted in reduced specific mechanical energy input to the process. Increasing whey product concentration beyond 25% reduced expansion and water absorption indices significantly, affecting textural hardness. Product quality characteristics were directly related to the whey product content.