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TEMPERATURE PROFILING: SOLUTION TO PROBLEMS OF CO‐EXTRUSION WITH WHEY PROTEINS 1
Author(s) -
ONWULATA C. I.,
KONSTANCE R. P.,
PHILLIPS J. G.,
TOMASULA P. M.
Publication year - 2003
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2003.tb00521.x
Subject(s) - extrusion , whey protein isolate , food science , whey protein , corn meal , moisture , chemistry , browning , expansion ratio , materials science , composite material , organic chemistry
Corn meal was extruded with whey protein isolate (WPI) using high shear extrusion processing conditions and preset barrel temperatures ranging from 100 to 150C. High shear resulted in increased melt temperatures producing two temperature‐dependent product responses. WPI was added to corn meal at concentrations of 15, 25 and 35%, and their effect on melt temperatures was recorded. Moisture loss, expansion, texture and color were recorded. There was a significant (P<0.05) increase in temperature and moisture flash off in formulations substituted with whey proteins in excess of 25%. Melt temperatures below 125C, reduced expansion and increased density. However, at temperatures above 130C, density decreased, resulting in crispier, easy‐to‐break extrudates, with densities below 0.8 g/cm 3 . Substituting WPI in expanded com meal increased lightness even at high temperatures (>140C), where browning was expected. The melt temperature of a WPI substituted corn meal measured at the die was the best indicator of quality, and correlated highly with physical attributes.