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Optimization of an extrusion process for the development of a fiber‐rich, ready‐to‐eat snack from pineapple by‐products and sweet whey protein based on corn starch
Author(s) -
RiveraMirón María Isabel,
TorrucoUco Juan Gabriel,
CarmonaGarcía Roselis,
RodríguezMiranda Jesús
Publication year - 2020
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.13532
Subject(s) - extrusion , food science , starch , raw material , corn starch , environmental pollution , high protein , whey protein , pulp and paper industry , chemistry , environmental science , materials science , metallurgy , environmental protection , organic chemistry , engineering
The aim of the present study was optimized extrusion cooking process for the development of a fiber‐rich, ready‐to‐eat snack from pineapple by‐products and sweet whey protein based on corn starch. The variables studied were the extrusion temperature (ET = 120–180°C), feed moisture content (FMC = 18–25 g/100 g), proportion of sweet whey powder/corn starch (SWP/CS = 0–59.5 g/100 g), and proportion of pineapple by‐product powder (PBP = 0–30 g/100 g), (PBP + [SWP + CS] = 100 g). Analysis of the standardized effects revealed that the SWP/CS proportion had the most significant importance among all the variables, followed by the PBP content. The optimal extrusion conditions were ET = 160.00°C, FMC = 23.04 g/100 g, SWP/CS = 52.08 g/100 g, and PBP =22.50 g/100 g. These results represent an alternative to add value to these raw materials of low commercial value while also avoiding the generation of waste and environmental pollution. Practical applications These results represent an alternative to add value to these raw materials of low commercial value, as well as avoiding the generation of waste and environmental pollution.