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Physicochemical Evaluation and Optimization of Enriched Expanded Pellets with Milk Protein Concentrate
Author(s) -
LimónValenzuela V.,
MartínezBustos F.,
AguilarPalazuelos E.,
CaroCorrales J. J.,
ZazuetaMorales J. J.
Publication year - 2010
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-02-10-0030
Subject(s) - chemistry , pellets , expansion ratio , plastics extrusion , extrusion , food science , starch , chromatography , composite material , materials science , organic chemistry
The objective of this work was to study the effect of addition of milk protein concentrate (MPC, 0–10%) and feed moisture (FM, 20–30%) in a blend of corn starch (CS, 80%) and quality protein maize (QPM, 20%) on different physicochemical characteristics of third‐generation (3G) snack foods using extrusion technology. A laboratory single‐extruder with a 3:1 compression ratio, a rectangular die, and a central composite nonroutable model with two variables were used. The physicochemical characteristics evaluated were expansion index (EI), bulk density (BD), penetration force (PF), and color parameters L*a*b* . EI decreased with the increase of MPC and FM, whereas BD and color parameters ( a* and b* ) increased; PF showed a minimum point (MPC = 5% and FM = 25%). EI, BD, and PF were selected for the optimization process in an area of superposition of 1.5–4.1% of MPC and 20.0–24.1% of FM. A validation of the optimal area was performed on samples with average values of 4.64 (±0.28) for EI, 141.02 (±7.29) kg m –3 for BD, and 0.0033 (±0.00065) for N m PF. It is feasible to obtain a functional 3G snack food with good expansion characteristics using a microwave oven, and this snack has health benefits due to the addition of MPC and QPM.