Functional Characteristics of Extruded Blends of Potato Flakes and Whey Protein Isolate
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Mariya A. Dushkova
The purpose of the present study was to explore the effects of feed moisture and the addition of whey protein isolate on some physicochemical properties of the obtained extrudates from potato flakes. Extrudates were produced using a laboratory single-screw extruder. Conditions during extrusion were: screw speed - 200 rpm; compression ratio - 3:1; extruders temperature zones - 120, 150, 160 °C; diameter of the nozzle - 5 mm. With increasing of feed moisture content and protein level, there was a significant rise of density as well as lowering of expansion of extrudates. As the feed moisture content increased from 13 to 20 percent w.w. the water absorption index (WAI) increased and the water solubility index (WSI) decreased. The feed protein level increased the protein content and decreased WAI. A maximum of WSI was observed at feed moisture content 20 percent w.w. and protein level 18 percent w.w. The extrusion and the protein addition do not affect the equilibrium moisture of the potato flakes extrudates.
©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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- Low Temperature Drying With Air Dehumidified by Zeolite for Food Products: Energy Efficiency Aspect Analysis
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- Optimized Neural Network for Instant Coffee Classification through an Electronic Nose
- Optimization of Extraction of D-pinitol and Phenolics from Cultivated and Wild Types of Carob Pods Using Response Surface Methodology
- Mechanical Damage to Pinto Bean Seeds as Affected by Moisture Content, Impact Velocity and Seed Orientation
- Gel Properties of Ribbonfish (Trichiurus haumela) Surimi Gels with Soybean Dietary Fiber Induced by High Pressure and Heating
- Correlating the Data on the Mechanical Damage to Mung Bean Seeds under Impact Loading
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