Utilization of milk proteins and cereal starches to obtain co‐extrudates

Smietana, Z.; Fornal, L.; Szpendowski, J.; Soral‐Śmietana, M.

doi:10.1002/food.19880320606

Cited by 20 publications

(13 citation statements)

References 5 publications

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“…3) indicated that maximum gelatinization occurred at the highest temperature and lowest moisture, whereas minimum gelatinization occurred at the highest moisture content and the lowest barrel temperature. Low feed moisture contents may restrict flow of material inside the extruder barrel, increasing shear rate and residence time, which might increase the degree of starch gelatinization and expansion [30][31][32]. In the present study, the changes in P and SME in both HS and LS extrudates support this observation (Figs.…”

Section: Degree Of Gelatinizationsupporting

confidence: 92%

Effects of extrusion variables on the properties of waxy hulless barley extrudates

Köksel

Ryu

Başman

et al. 2004

Nahrung

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The objective of this research was to investigate the extrudability of waxy hulless barley flour under various extrusion conditions. Waxy hulless barley flour was processed in a laboratory-scale corotating twin-screw extruder with different levels of feed moisture content (22.3, 26.8, and 30.7%) and die temperature (130, 150, and 170 degrees C) to develop a snack food with high beta-glucan content. The effects of extrusion condition variables (screw configuration, moisture, and temperature) on the system variables (pressure and specific mechanical energy), the extrudate physical properties (sectional expansion index, bulk density), starch gelatinization, pasting properties (cold peak viscosity, trough viscosity, and final viscosity), and beta-glucan contents were determined. Results were evaluated by using response surface methodology. Increased extrusion temperature and feed moisture content resulted in decreases in exit die pressure and specific mechanical energy values. For extrudates extruded under low shear screw configuration (LS), increased barrel temperature decreased sectional expansion index (SEI) values at both low and high moisture contents. The feed moisture seems to have an inverse relationship with SEI over the range studied. Bulk density was higher at higher moisture contents, for both low and high barrel temperatures, for samples extruded under high shear screw configuration (HS) and LS. Cold peak viscosities (CV) were observed in all samples. The CV increased with the increase in extrusion temperature and feed moisture content. Although beta-glucan contents of the LS extrudates were comparable to that of barley flour sample, HS samples had generally lower beta-glucan contents. The extrusion cooking technique seems to be promising for the production of snack foods with high beta-glucan content, especially using LS conditions.

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Section: Degree Of Gelatinizationsupporting

confidence: 92%

Effects of extrusion variables on the properties of waxy hulless barley extrudates

Köksel

Ryu

Başman

et al. 2004

Nahrung

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“…1998) when compared with the extrusion of starch alone. Composite extrudates of milk proteins (25%) and cereal starches exhibited increased density (Smietana et al . 1988).…”

Section: Introductionmentioning

confidence: 99%

Extruded Corn Meal and Whey Protein Concentrate: Effect of Particle Size

Onwulata

Konstance

2006

J Food Processing Preservation

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Blends of whey protein concentrate (WPC) and corn meal, which were separated into four particle fractions (residual on a #30 screen, #40 screen, #60 screen and through a #60 screen), were extruded at two moisture conditions (23 and 28%) to determine the effects of particle size on the extrudate properties. Smaller particle size fractions exhibited increased solubility and significantly higher viscosity both with and without added protein. When WPC was added to the corn meal, a large reduction in paste viscosity was observed regardless of the particle size. The blend with similar particle size distributions of corn meal and WPC had a significantly higher viscosity than the other blends. The expansion ratio, porosity and breaking strength of this blend, when extruded at the lower moisture content, were improved to the extent that they behaved similarly to extrudate made from corn meal alone.

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“…This trend was also observed as milk proteins were added to buckwheat, barley and maize starch extrusion formulations (Smietana et al . ). The authors attributed this effect to the formation of a protein–starch complex.…”

Section: Resultsmentioning

confidence: 97%

“…Soy protein is a leading protein used in extrusion puffing, but milk proteins such as whey protein concentrates and isolates, caseinates and milk protein concentrates and isolates have also been studied (Smietana et al . ; Barraquio and van de Voort ; Onwulata et al . ; Amaya‐Llano et al .…”

Section: Introductionmentioning

confidence: 99%

Twin-Screw Extrusion Puffing of Nonfat Dry Milk and Starch - The Effects of Acid Addition, Fluid Addition Rate and Nonfat Dry Milk Concentration on Extruded Products

Tremaine

Schoenfuss

2012

Journal of Food Processing and Preservation

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Nonfat dry milk (NDM) and a modified cornstarch were extruded at three NDM concentrations (45, 65, 85%), three lactic acid concentrations (0, 33 and 50% of the added fluid) and two fluid addition rates (6.5, 7.3 kg/h) to alter extrudate characteristics. Process responses (die temperature, die pressure, motor torque and specific mechanical energy) and product responses (color, solubility, expansion ratio, bulk density and peak viscosity) were analyzed statistically and response surface plots were generated using the results to graphically illustrate relationships present. It was demonstrated that NDM provided structural integrity to the extrudates, and formula conditions altered product characteristics such as density and color to change its fitness for use in extruded products. The response surfaces generated allow for the selection of formula conditions to produce desired product attributes. Practical Applications Protein fortification of extruded products is popular, but NDM is not typically used because protein–protein interactions between caseins are difficult to induce during extrusion, and high lactose contents lead to excessive browning. Understanding formula and extrusion conditions to alter its functionality in puffed ingredients will benefit the industry and allow for the expanded use of this ingredient in extruded products.

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Utilization of milk proteins and cereal starches to obtain co‐extrudates

Cited by 20 publications

References 5 publications

Effects of extrusion variables on the properties of waxy hulless barley extrudates

Effects of extrusion variables on the properties of waxy hulless barley extrudates

Extruded Corn Meal and Whey Protein Concentrate: Effect of Particle Size

Twin-Screw Extrusion Puffing of Nonfat Dry Milk and Starch - The Effects of Acid Addition, Fluid Addition Rate and Nonfat Dry Milk Concentration on Extruded Products

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