Premium
Physical, chemical and nutritional quality of extruded corn germ flour and milk protein blends
Author(s) -
PERI C.,
BARBIERI R.,
CASIRAGHI E. M.
Publication year - 1983
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/j.1365-2621.1983.tb00243.x
Subject(s) - organoleptic , food science , extrusion , germ , extrusion cooking , chemistry , protein quality , corn flour , materials science , mathematics , organic chemistry , starch , composite material , raw material , mathematical analysis , bran
Summary An expanded nutrient snack was prepared by extrusion cooking of defatted corngerm flour added with increasing amounts of milk proteins. Two extrusion temperatures (150 and 170°C) were considered. Physical, chemical and nutritional characteristics of the final product were evaluated. The products extruded at 150°C showed better expansion and crispness than the ones obtained at 170°C. A small addition of milk protein (5%) improves the organoleptic characteristics of the extrudates produced at 150°C. On the contrary the addition of milk protein has a negative influence on the product expansion and consistency of the samples extruded at 170°C.