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Title of Journal: Food Bioprocess Technol

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Abbravation: Food and Bioprocess Technology

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Springer-Verlag

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DOI

10.1016/0148-9062(79)91655-3

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1935-5149

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Influence of Whey Protein Addition and Feed Moistu

Authors: Mladen Brnčić Tomislav Bosiljkov Marko Ukrainczyk Branko Tripalo Suzana Rimac Brnčić Sven Karlović Damir Karlović Damir Ježek Dražen Vikić Topić
Publish Date: 2009/10/06
Volume: 4, Issue: 7, Pages: 1296-1306
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Abstract

Production of extrudates from cereals is an oftenused technological process in today’s world food industry Extrudates from corn flour produced using the twinscrew extrusion process and enriched with whey protein concentrate represent highquality source of proteins and fats Whey protein concentrate WPC as a valuable source of proteins and minerals is one of the highestquality components for possible extrudate enrichment In this paper the influence of various WPC addition and some extrusion process parameters such as feed moisture content Q textH text2 textO on physicochemical properties of directly expanded corn flour extrudates manufactured in twinscrew corotating extruder was investigated Whey protein concentrate was added in the following ratios 75 15 and 225 and water in 1008 1218 and 1428 L/h Final composition of products is determined with measuring of protein fat and water shares water absorption index WAI and water solubility index WSI With added WPC and with increase of water volume flow there was a significant rise in total protein fat and water content in final products as well as lowering of WSI and rising of WAI indexes The statistical analysis of the obtained data shows that the lowest WSI and the highest WAI had samples with the largest share of WPC 225 and water volume flow of 1428 L/h Colour is measured for each sample and results were represented with hue angle H chroma C and lightness L values Process parameters WPC and Q textH text2 textO influence the increase of saturation of C and lightness of L colour value while H value stays unchanged Mean value of H was 9014 ± 106 which corresponds to dominance of yellow colour of samples

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