Influence of whey protein concentrate addition on textural properties of corn flour extrudates
Texture is an important propertiy of extruded snack products, and depended on extrusion process conditions, raw material properties and various ingredients properties as well. The main purpose of this research was, using twin-screw extrusion, to manufacture a direct expanded extrudate based on mixtu...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2008-05-01
|
| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=36315 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849471641750339584 |
|---|---|
| author | Mladen Brnčić Damir Ježek Suzana Rimac Brnčić Tomislav Bosiljkov Branko Tripalo |
| author_facet | Mladen Brnčić Damir Ježek Suzana Rimac Brnčić Tomislav Bosiljkov Branko Tripalo |
| author_sort | Mladen Brnčić |
| collection | DOAJ |
| description | Texture is an important propertiy of extruded snack products, and depended on extrusion process conditions, raw material properties and various ingredients properties as well. The main purpose of this research was, using twin-screw extrusion, to manufacture a direct expanded extrudate based on mixtures of corn flour and whey protein concentrate with acceptable textural properties. Mixtures were made of corn flour and three different concentrations of whey protein concentrate (7,5 %, 15 %, 22,5 %). Materials were processed in co-rotating twin-screw extruder APV Baker, MPF 50.15 under input conditions: water intake was 10,08 L/h, 12,18 L/h, 14,28 L/h, screw speed was 300 rpm; expansion temperature was 130 °C; feed rate was 70 kg/h. Textural properties: breaking strength index and expansion ratio were determined. Breaking strength index had largest value for the sample with 22,5 % of whey protein concentrate and water intake of 14,28 L/h. Sample with 7,5 % of whey protein concentrate and 10,08 L/h had largest expansion ratio. Calculated textural properties confirmed validity of samples. This results suggest that enrichment of extrudates with wpc addition up to 22,5 % to improve their nutritional value as well as their textural characteristics can be accomplished. Validation of direct expanded extrudates in dependence of its textural properties have shown validity and justification of this research. |
| format | Article |
| id | doaj-art-bf208212b6cb4249a1d1ba8ea0aaa0d1 |
| institution | Kabale University |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2008-05-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-bf208212b6cb4249a1d1ba8ea0aaa0d12025-08-20T03:24:45ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252008-05-01582131149Influence of whey protein concentrate addition on textural properties of corn flour extrudatesMladen BrnčićDamir JežekSuzana Rimac BrnčićTomislav BosiljkovBranko TripaloTexture is an important propertiy of extruded snack products, and depended on extrusion process conditions, raw material properties and various ingredients properties as well. The main purpose of this research was, using twin-screw extrusion, to manufacture a direct expanded extrudate based on mixtures of corn flour and whey protein concentrate with acceptable textural properties. Mixtures were made of corn flour and three different concentrations of whey protein concentrate (7,5 %, 15 %, 22,5 %). Materials were processed in co-rotating twin-screw extruder APV Baker, MPF 50.15 under input conditions: water intake was 10,08 L/h, 12,18 L/h, 14,28 L/h, screw speed was 300 rpm; expansion temperature was 130 °C; feed rate was 70 kg/h. Textural properties: breaking strength index and expansion ratio were determined. Breaking strength index had largest value for the sample with 22,5 % of whey protein concentrate and water intake of 14,28 L/h. Sample with 7,5 % of whey protein concentrate and 10,08 L/h had largest expansion ratio. Calculated textural properties confirmed validity of samples. This results suggest that enrichment of extrudates with wpc addition up to 22,5 % to improve their nutritional value as well as their textural characteristics can be accomplished. Validation of direct expanded extrudates in dependence of its textural properties have shown validity and justification of this research.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=36315whey proteinsextrusiontexture |
| spellingShingle | Mladen Brnčić Damir Ježek Suzana Rimac Brnčić Tomislav Bosiljkov Branko Tripalo Influence of whey protein concentrate addition on textural properties of corn flour extrudates Mljekarstvo whey proteins extrusion texture |
| title | Influence of whey protein concentrate addition on textural properties of corn flour extrudates |
| title_full | Influence of whey protein concentrate addition on textural properties of corn flour extrudates |
| title_fullStr | Influence of whey protein concentrate addition on textural properties of corn flour extrudates |
| title_full_unstemmed | Influence of whey protein concentrate addition on textural properties of corn flour extrudates |
| title_short | Influence of whey protein concentrate addition on textural properties of corn flour extrudates |
| title_sort | influence of whey protein concentrate addition on textural properties of corn flour extrudates |
| topic | whey proteins extrusion texture |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=36315 |
| work_keys_str_mv | AT mladenbrncic influenceofwheyproteinconcentrateadditionontexturalpropertiesofcornflourextrudates AT damirjezek influenceofwheyproteinconcentrateadditionontexturalpropertiesofcornflourextrudates AT suzanarimacbrncic influenceofwheyproteinconcentrateadditionontexturalpropertiesofcornflourextrudates AT tomislavbosiljkov influenceofwheyproteinconcentrateadditionontexturalpropertiesofcornflourextrudates AT brankotripalo influenceofwheyproteinconcentrateadditionontexturalpropertiesofcornflourextrudates |