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EXTRUSION AND ROLL‐COOKING OF CORN‐SOY‐WHEY MIXTURES
Author(s) -
AGUILERA J. M.,
KOSIKOWSKI F. V.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb09777.x
Subject(s) - food science , chemistry , casein , lactose , whey protein , skimmed milk , hydrolysis , sweetness , soy protein , absorption of water , soy flour , chromatography , sugar , biochemistry , materials science , composite material
A partially demineralized, delactosed whey product containing about 36% protein and 56% lactose was used to supplement corn meal together with soy flour and soy isolate. All four mixtures prepared contained 75% corn meal. Mixtures A and B had 5% and 22% lactose‐hydrolyzed whey respectively, mixture D, 5% unhydrolyzed whey and mixture C used skim milk as in CSM. Protein content was standardized to 20% protein. Amino acid analysis revealed an increase in all amino acids except leucine with respect to corn. Processing, either roll‐cooking or extrusion reduced the quantity of essential amino acids. PER values of all mixtures were not significantly different (P > 0.05) from casein. Functionally, the whey product reduces water absorption capacity but increases water and nitrogen solubility. Products from hydrolyzed whey, suitable for snacks or breakfast cereals, showed increased sweetness.