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Physical properties of supercritical fluid extrusion products composed of milk protein concentrate with carbohydrates
Author(s) -
Liu Hongzhi,
Hebb Richard Lebaron,
Putri Novita,
Rizvi Syed S. H.
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13624
Subject(s) - extrusion , die swell , supercritical fluid , materials science , maltodextrin , sugar , porosity , brittleness , food science , extrusion cooking , composite material , chemistry , chromatography , organic chemistry , spray drying
Summary Supercritical fluid extrusion ( SCFX ) is a novel process combining traditional extrusion and supercritical fluid technologies. The objective of this study was (i) to assess the effect of sugar, maltodextrin and cornstarch on the physical properties of milk protein concentrate ( MPC ) puffed extrudates and (ii) to compare the physical and textural properties of SCFX puffed MPC products with commercially puffed cereal products. Results showed that the nutritious MPC puffed products with carbohydrates can be made with textural properties (hardness, brittleness and crispness) resembling those of the commercial samples. The porosity of F2 (0.573) was assessed to the commercial product C1 (0.543) and C2 (0.595), the specific length of F3 (50.41) was assessed to C1 (45.51) and F4 (80.14) was assessed to C2 (78.12). The hardness of extrudate F3 (435.49 KPa) was assessed to C2 (482.7 KPa). The Young's modulus of F5 (87.03) was assessed to C2 (80.57). The starches affected the crispness of the extrudates, and sugar affected the hardness and brittleness significantly.