Influence of protein level and starch type on an extrusion-expanded whey product

International Journal of Food Science and Technology

Volumn 42, Issue 8, 2007, Pages 953-960

  Allen, Karin E ^a   Carpenter, Charles E ^a   Walsh, Marie K ^a  

^a UTAH STATE UNIVERSITY   (United States)

Author keywords

Amylopectin; Amylose; Extrusion; Whey protein

Indexed keywords

ZEA MAYS;

EID: 34547228757     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01316.x     Document Type: Article

References (21)

1. Alavi, S.H., Gogoi, B.K., Khan, M., Bowman, B.J. Rizvi, S.S.H. (1999). Structural properties of protein-stabilized starch-based supercritical fluid extrudates. Food Research International, 32, 107 118.
2. Anon (1997). Whey Products: Utilization and Production Trends. Pp. 1 10. Chicago, IL : Bulletin 25, American Dairy Products Institute.
3. BeMiller, J.N. Whistler, R.L. (1996). Carbohydrates. In : Food Chemistry, 3rd edn (edited by O.R. Fennema). Pp. 157 223. New York, NY : Marcel Dekker.
4. Chinnaswamy, R. Hanna, M.A. (1988a). Optimum extrusion-cooking conditions for maximum expansion of corn starch. Journal of Food Science, 53, 834 836, 840.
5. Chinnaswamy, R. Hanna, M.A. (1988b). Relationship between amylose content and extrusion-expansion properties of corn starches. Cereal Chemistry, 65, 138 143.
6. Chinnaswamy, R. Hanna, M.A. (1990). Relationship between viscosity and expansion properties of variously extrusion-cooked corn grain components. Food Hydrocolloids, 3, 423 434.
7. Cisneros, F.H. Kokini, J.L. (2002). A generalized theory linking barrel fill length and air bubble entrapment during extrusion of starch. Journal of Food Engineering, 51, 139 149.
8. Colonna, P., Tayeb, J. Mercier, C. (1989). Extrusion cooking of starch and starchy products. In : Extrusion Cooking (edited by C. Mercier, P. Linko J.M. Harper). Pp. 247 319. St. Paul, MN : American Association of Cereal Chemists.
9. Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A. Smith, F. (1956). Colorimetric method for determination of sugars and related substances. Analytical Chemistry, 28, 350 356.
10. Gomez, M.H. Aguilera, J.M. (1984). A physiochemical model for extrusion of corn starch. Journal of Food Science, 49, 40 43
11. Hale, A.B., Carpenter, C.E. Walsh, M.K. (2002). Sensory and instrumental evaluation of beef patties containing extrusion-textured whey protein. Journal of Food Science, 67, 1267 1270.
12. Kim, C.H. Maga, J.A. (1987). Properties of extruded whey protein concentrate and cereal flour blends. Lebensmittel Wissenschaft und Technologie, 20, 311 318.
13. Launay, B. Lisch, J.M. (1983). Twin screw extrusion cooking of starches: behavior of starch pastes, expansion and mechanical properties of extrudates. Journal of Food Engineering, 2, 259 280.
14. Lowry, O.H., Rosebrough, N.J., Farr, A.L. Randall, R.J. (1951). Protein measurement with the Folin phenol reagent. Journal of Biological & Analytical Chemistry, 193, 265 275.
15. Martinez-Serna, M.D. Villota, R. (1992). Reactivity, functionality, and extrusion performance of native and chemically modified whey proteins. In : Food Extrusion Science and Technology (edited by J.L. Kokini, C. T. Ho M.V. Karwe). Pp. 387 414. New York, NY : Marcel Dekker.
16. Matthey, F.P. Hanna, M.A. (1997). Physical and functional properties of twin-screw extruded whey protein concentrate-corn starch blends. Lebensmittel Wissenschaft und Technologie, 30, 359 366.
17. Moraru, C.I. Kokini, J.L. (2003). Nucleation and expansion during extrusion and microwave heating of cereal foods. Comprehensive Reviews in Food Science and Food Safety, 2, 120 138.
18. Onwulata, C.I., Smith, P.W., Konstance, R.P. Holsinger, V.H. (1998). Physical properties of extruded products as affected by cheese whey. Journal of Food Science, 63, 814 818.
19. Onwulata, C.I., Smith, P.W., Konstance, R.P. Holsinger, V.H. (2001). Incorporation of whey products in extruded corn, potato or rice snacks. Food Research International, 34, 679 687.
20. Sokhey, A.S., Rizvi, S.S.H. Mulvaney, S.J. (1996). Application of supercritical fluid extrusion to cereal processing. Cereal Foods World, 41, 29 34.
21. Voorbergen, M. Zwanenberg, A. (2002). Wheying up the future. Dairy Industry International, 67, 25 28.