Extrusion Texturized Dairy Proteins

Onwulata, C.I.; Tunick, Michael H.; Qi, Phoebe X.

doi:10.1016/b978-0-12-385989-1.00005-3

Cited by 25 publications

(14 citation statements)

References 87 publications

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“…; Onwulata et al . ). To accomplish this, a pre‐texturization step modifies the proteins by physical means, for enhanced food functionality such as improved solubility.…”

Section: Introductionmentioning

confidence: 97%

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Pasting and Extrusion Properties of Mixed Carbohydrate and Whey Protein Isolate Matrices

Onwulata

Tunick

Thomas-Gahring

2013

Journal of Food Processing and Preservation

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Mixed systems of whey protein isolate (WPI) or texturized WPI and different starches may form weak or strong gel pastes or rigid matrices depending on interactions. The paste viscoelasticity of starches from amioca, barley, cornstarch, Hylon VII, plantain and pea starch, mixed with whey protein isolate or textured WPI at the concentrations of 75/25, 50/50 or 25/75 wt% was determined using a Rapid Visco Analyzer. Peak paste ranged from plantain (5.33 Pa·s), amioca (4.14 Pa·s), cornstarch (3.65 Pa·s), barley (2.61 Pa·s), Hylon VII and pea starch (10 mPa·s). The presence of whey proteins reduced paste viscosity and extrusion expansion, but reduced hardness and improved fracturability. Moisture content was a stronger determinant of paste properties and of the denatured state of the whey protein isolate. Practical Applications Foods may contain starches from different carbohydrate and protein sources. Food formulators sometimes combine different proteins and carbohydrate for desired textural benefits. Our study shows that some protein–starch interaction synergies depend on the source of starch and the amount of protein isolate admixed. This knowledge is useful to manufacturers who may seek to enhance food texture by blending different proteins.

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“…; Onwulata et al . ). To accomplish this, a pre‐texturization step modifies the proteins by physical means, for enhanced food functionality such as improved solubility.…”

Section: Introductionmentioning

confidence: 97%

“…; Onwulata et al . ). Corn meal is an abundant raw material used for extrusion expanded products (Onwulata et al .…”

Section: Introductionmentioning

confidence: 97%

Pasting and Extrusion Properties of Mixed Carbohydrate and Whey Protein Isolate Matrices

Onwulata

Tunick

Thomas-Gahring

2013

Journal of Food Processing and Preservation

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“…Oligosaccharide based soluble fibres have widely gained acceptance as effective prebiotics (Molis et al ., ). Several studies have investigated the incorporation of insoluble bran fibres with dairy proteins in conventional steam extrusion to improve the nutrient density of expanded products (Walsh & Wood, ; Onwulata et al ., ). However, the effects of prebiotic soluble fibres on extruded products are not known, particularly their chemical stability in high‐protein extruded products.…”

Section: Introductionmentioning

confidence: 97%

“…However, the direct use of high amounts of whey protein in powder form in such products increases the hygroscopic properties, thus causing deterioration of the end‐product textural and shelf life qualities (McMahon et al ., ; Imtiaz et al ., ). Extrusion is an effective process to utilise whey proteins in expanded, nutrient‐enriched new products such as protein‐fortified puffed snacks, meat analogues, cheese analogues and high‐fibre products with enhanced functional and nutritional profiles (Walsh & Wood, ; Onwulata et al ., ).…”

Section: Introductionmentioning

confidence: 99%

“…Whey derivatives, such as whey protein concentrate (WPC) and whey protein isolate (WPI), are valuable sources of protein and are widely used in healthy snacks and functional foods (Allen et al ., ; Qi & Onwulata, ). Although the amount of whey protein used in food applications has substantially increased in recent years, more innovative product development approaches are needed to fully utilise these high‐value proteins (Onwulata et al ., ).…”

Section: Introductionmentioning

confidence: 99%

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Prebiotic fibre‐incorporated whey protein crisps processed by supercritical fluid extrusion

Paraman

Supriyadi

Wagner

et al. 2013

Int J of Food Sci Tech

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Summary Prebiotic soluble fibre (fructooligosaccharides)‐incorporated whey protein crisps were produced by low‐shear supercritical fluid extrusion (SCFX), which utilises supercritical CO2 as an expansion agent instead of steam. Protein crisps with desirable qualities were obtained with a formulation containing 8% prebiotic fibre and 60% whey protein concentrate (WPC‐80), which gave the final product with a protein content of 49.6% (w/w). A maximum of 70% WPC‐80 and 8% prebiotic fibre could be incorporated to produce expanded protein crisps; however, increasing WPC‐80 from 50% to 70% decreased the end‐product expansion ratio from 3.1 to 1.2 and increased the product hardness and piece density from 1.3 to 2.8 kN and 0.63 to 0.75 g mL−1, respectively. Addition of 8% prebiotic fibre did not affect the textural qualities of final products. The process produced an expanded protein matrix with unique internal microstructure of uniformly distributed closed cells. Amino acid analysis indicated that 90% of the total lysine and 92% of the total essential amino acids were retained after SCFX processing and oven‐drying, indicating the preservation of protein nutritional quality during the process.

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Physical, Chemical, and Processing‐Induced Changes in Proteins

Ustunol

2014

Applied Food Protein Chemistry

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Extrusion Texturized Dairy Proteins

Cited by 25 publications

References 87 publications

Pasting and Extrusion Properties of Mixed Carbohydrate and Whey Protein Isolate Matrices

Pasting and Extrusion Properties of Mixed Carbohydrate and Whey Protein Isolate Matrices

Prebiotic fibre‐incorporated whey protein crisps processed by supercritical fluid extrusion

Physical, Chemical, and Processing‐Induced Changes in Proteins

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