Physical properties of supercritical fluid extrusion products composed of milk protein concentrate with carbohydrates
文献类型: 外文期刊
第一作者: Liu, Hongzhi
作者: Liu, Hongzhi;Hebb, Richard Lebaron;Putri, Novita;Rizvi, Syed S. H.;Liu, Hongzhi
作者机构:
关键词: Carbohydrates;milk protein concentrate;supercritical fluid extrusion
期刊名称:INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY ( 影响因子:3.713; 五年影响因子:3.408 )
ISSN: 0950-5423
年卷期: 2018 年 53 卷 3 期
页码:
收录情况: SCI
摘要: Supercritical fluid extrusion (SCFX) is a novel process combining traditional extrusion and supercritical fluid technologies. The objective of this study was (i) to assess the effect of sugar, maltodextrin and cornstarch on the physical properties of milk protein concentrate (MPC) puffed extrudates and (ii) to compare the physical and textural properties of SCFX puffed MPC products with commercially puffed cereal products. Results showed that the nutritious MPC puffed products with carbohydrates can be made with textural properties (hardness, brittleness and crispness) resembling those of the commercial samples. The porosity of F2 (0.573) was assessed to the commercial product C1 (0.543) and C2 (0.595), the specific length of F3 (50.41) was assessed to C1 (45.51) and F4 (80.14) was assessed to C2 (78.12). The hardness of extrudate F3 (435.49KPa) was assessed to C2 (482.7KPa). The Young's modulus of F5 (87.03) was assessed to C2 (80.57). The starches affected the crispness of the extrudates, and sugar affected the hardness and brittleness significantly.
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