Physical properties of extruded products as affected by cheese whey
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...
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| Published in | Journal of food science Vol. 63; no. 5; pp. 814 - 818 |
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| Main Authors | , , , |
| Format | Journal Article |
| Language | English |
| Published |
Oxford, UK
Blackwell Publishing Ltd
01.09.1998
Institute of Food Technologists Wiley Subscription Services, Inc |
| Subjects | |
| Online Access | Get full text |
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| Abstract | 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. |
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| AbstractList | ABSTRACT
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. 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. 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. |
| Author | ONWULATA, C.I. KONSTANCE, R.P. HOLSINGER, V.H. SMITH, P.W. |
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| Keywords | 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 |
| Language | English |
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| Snippet | Corn, rice and potato flour were extruded with sweet whey solids (SWS) or whey protein concentrate (WPC) using low and high shear extrusion processing... ABSTRACT Corn, rice and potato flour were extruded with sweet whey solids (SWS) or whey protein concentrate (WPC) using low and high shear extrusion processing... |
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| SubjectTerms | 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 |
| Title | Physical properties of extruded products as affected by cheese whey |
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