Incorporation of whey products in extruded corn, potato or rice snacks

Food Research International

Volumn 34, Issue 8, 2001, Pages 679-687

  Onwulata, C I ^a   Smith, P W ^a   Konstance, R P ^a   Holsinger, V H ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Breaking strength; Expansion; Extrusion; Texture; Whey products

Indexed keywords

CONCENTRATION (PARAMETERS); CORN MEAL; FOOD BIOTECHNOLOGY; FOOD PROCESSING; FOOD; SHEAR FLOW; WHEY PROTEIN CONCENTRATE;

EID: 0034898036     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(01)00088-6     Document Type: Article

References (28)

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3. Effect of sucrose on the structure, mechanical strength and thermal properties of corn extrudates
4. Textural properties of extrusion-cooked corn starch
5. Optimum extrusion cooking conditions for maximum expansion of corn starch
6. Microstructural physicochemical, and macromolecular changes in extrusion-cooked and retrograded corn starch
7. Degradation of wheat starch in a single screw extruder: Characteristics of extruded starch polymers
8. Relationship of extrusion variables with pressure and temperature during twin screw extrusion cooking of starch
9. Effect of screw configuration on mechanical energy transfer during twin-screw extrusion of rice flour
10. The effect of sugars on the extrusion of maize grits: I. The role of the glass transition in determining product density and shape
11. Reverse screw element(s) and feed composition effects during twin-screw extrusion of rice flour and fish muscle blends
12. A physicochemical model for extrusion of corn starch
13. Extrusion and extrudate properties of rice flour
14. Food extruders and their applications
15. Influence of the extrusion shear environment on plant protein texturization
16. Properties of extruded whey protein concentrate and cereal flour blends
17. An experimental study of screw configuration effects in the twin-screw extrusion-cooking of maize grits
18. Continuous gel formation by HTST extrusion-cooking: Soy proteins
19. Structure and digestibility alterations of cereal starches by twin-screw extrusion-cooking
20. Low moisture extrusion: Effects of cooking moisture on product characteristics
21. Feedforward control model for a twin-screw food extruder
22. System analysis as the basis for control of density of extruded cornmeal
23. Textural and microstructural changes in corn starch as a function of extrusion variables
24. Effects of extrusion cooking on structural and functional characteristics of sunflower protein
25. Selected characteristics of extruded blends of milk protein raffinate or nonfat dry milk with corn flour
26. Screw configuration effects on corn starch expansion during extrusion
27. Whey products: Utilization and production trends