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Physical Properties of Extruded Products as Affected by Cheese Whey
Author(s) -
ONWULATA C.I.,
KONSTANCE R.P.,
SMITH P.W.,
HOLSINGER V.H.
Publication year - 1998
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.1365-2621.1998.tb17906.x
Subject(s) - extrusion , food science , whey protein , absorption of water , chemistry , water content , expansion ratio , extrusion cooking , texture (cosmology) , moisture , materials science , composite material , starch , image (mathematics) , geotechnical engineering , organic chemistry , artificial intelligence , computer science , engineering
Corn, rice and potato flour were extruded with sweet whey solids (SWS) or whey protein concentrate (WPC) using low and high shear extrusion processing conditions. WPC added at product content of 25% had minimal effect on the texture of extruded products. Expansion and breaking strength were improved in some processes through changes in extrusion shear and moisture. Whey product incorporation resulted in reduced specific mechanical energy input to the process. Increasing whey product concentration beyond 25% reduced expansion and water absorption indices significantly, affecting textural hardness. Product quality characteristics were directly related to the whey product content.