engleski

An experimental study of various whey protein concentrate addition effects on some textural and physical properties of direct expanded maize extrudates

Extrusion cooking represents a very effective process applicable in biotechnology and food industry. In food and fed industry, the products of extrusion cooking are of major importance today. The issue of this work was to incorporate different amount of whey protein concentrate (WPC) in corn flour as raw material during extrusion cooking. For such a purpose a co-rotating twin screw extruder was used to obtain direct expanded extrudates. Experimental data were analyzed with multiparameter correlation analysis by using software package Statistica 6. In this work a full factorial design of experiments with two independent variables in three levels (32) was used. Achieved textural properties of direct expanded extrudates with addition and without addition of whey protein concentrate as: extrudate diameter (de), expansion ratio (Er), extrudate straight length (ESL) and breaking strength index (BSI) in bending mode, and penetration mode as well were compared with versatile process parameters (feed moisture content and whey protein concentrate intake). Also water absorption index (WAI), and water solubility index (WSI) were also correlated with empirical models.

extrusion; texture; whey protein concentrate

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