Prebiotic fibre-incorporated whey protein crisps processed by supercritical fluid extrusion

International Journal of Food Science and Technology

Volumn 48, Issue 10, 2013, Pages 2193-2199

  Paraman, Ilankovan ^a   Supriyadi, Susmoko ^a   Wagner, Michael E ^a   Rizvi, Syed S H ^a  

^a Department of Obstetrics Gynecology   (United States)

Author keywords

High protein extrudate; Nutrient enrichment; Prebiotic fibre; Protein crisps; Supercritical fluid extrusion; Whey protein

Indexed keywords

EXTRUDATES; NUTRIENT ENRICHMENTS; PREBIOTICS; SUPERCRITICAL FLUID EXTRUSION; WHEY PROTEINS;

AMINO ACIDS; EFFLUENT TREATMENT; EXTRUSION; FIBERS; SUPERCRITICAL FLUIDS; THERMAL PROCESSING (FOODS);

PROTEINS;

EID: 84884209747     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12204     Document Type: Article

References (36)

1. Alavi, S.H. & Rizvi, S.S.H. (2009). Supercritical fluid extrusion - a novel method for producing microcellular structures in starch-based matrices. In: Novel Food Processing - Effects on Rheological and Functional Properties. (edited by J. Ahmed, H.S. Ramaswamy, S. Kasapis & J. Boye ) Pp. 403-420 Baca Raton, FL: CRC Press.
2. 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.
3. Allen, K.E., Carpenter, C.E. & Walsh, M.K. (2007). Influence of protein level and starch type on an extrusion-expanded whey product. International Journal of Food Science and Technology, 42, 953-960.
4. Association of Official Analytical Chemists (AOAC). (2005). Official Methods of Analysis of AOAC International, 18th edn. Gaithersburg, MD, USA: Association of Official Analytical Chemists (AOAC) International.
5. Bal, L.M., Kar, A., Satya, S. & Naik, S.N. (2011). Kinetics of colour change of bamboo shoot slices during microwave drying. International Journal of Food Science and Technology, 46, 827-833.
6. Chen, G. & Sopade, P. (2013). In vitro starch digestion in sweet potato (Ipomoea batatas L.) flours. International Journal of Food Science and Technology, 48, 150-156.
7. Cho, K.Y. & Rizvi, S.S.H. (2010). New generation of healthy snack food by supercritical fluid extrusion. Journal of Food Processing and Preservation, 34, 192-218.
8. Gogoi, B.K., Alavi, S.H., Khan, M., Bowman, B.J. & Rizvi, S.S.H. (2000). Mechanical properties of protein-stabilized starch-based supercritical fluid extrudates. International Journal of Food Properties, 3, 37-58.
9. Gould, B.W. (2012). Understanding dairy markets. Production of dairy products. http://future.aae.wisc.edu/tab/production.html
10. Hicsasmaz, Z., Dogan, E., Chu, C. & Rizvi, S.S.H. (2003). Leavened dough processing by supercritical fluid extrusion (SCFX). Journal of Agricultural and Food Chemistry, 51, 6191-6197.
11. Huber, G. 2001. Snack foods from cooking extruders. In: Snack Food Processing (edited by E.W. Lusas & L.W. Rooney ). Pp. 315-367. Boca Raton, FL: CRC Press.
12. Imtiaz, S.R., Sherlock, K.B. & Campbell, M. (2012). Effect of dairy protein blends on texture of high protein bars. Journal of Texture Studies, 43, 275-286.
13. Kosaric, N. & Asher, Y.J. (1985). The utilization of cheese whey and its components. In: Advances in Biochemical Engineering. (edited by A. Fiechter ) Pp. 25-60 New York: Springer.
14. Lamsal, B.P. (2012). Production, health aspects and potential food uses of dairy prebiotic galactooligosaccharides. Journal of the Science of Food and Agriculture, 92, 2020-2028.
15. Lignert, H., Grivas, S., Jägerstad, M., Skoog, K., Törnqvist, M. & Åman, P. (2002). Acrylamide in food: mechanisms of formation and influencing factors during heating of foods. Scandinavian Journal of Nutrition, 46, 159-172.
16. Lue, S., Hsieh, F. & Huff, H.E. (1991). Extrusion cooking of corn meal and sugar beet fiber: effects on expansion properties, starch gelatinization, and dietary fiber content. Cereal Chemistry, 68, 227-234.
17. Macfarlane, G.T. & Cummings, J.H. (1999). Probiotics and prebiotics: can regulating the activities of intestinal bacteria benefit health? British Medical Journal, 318, 999-1003.
18. Madureira, A.R., Tavares, T., Gomes, A.M., Pintado, M.E. & Malcata, F.X. (2010). Invited review: physiological properties of bioactive peptides obtained from whey proteins. Journal Dairy Science, 93, 437-455.
19. Manoi, K. & Rizvi, S.S.H. (2008). Rheological characterizations of texturized whey protein concentrate-based powders produced by reactive supercritical fluid extrusion. Food Research International, 41, 786-796.
20. Matthey, F.P. & Hanna, M.A. (1997). Physical and functional properties of twin-screw extruded whey protein concentrate-corn starch blends. LWT - Food Science and Technology, 30, 359-366.
21. McMahon, D.J., Adams, S.L. & McManus, W.R. (2009). Hardening of high-protein nutrition bars and sugar/polyol-protein phase separation. Journal of Food Science, 74, 312-321.
22. Molis, C., Flourie, B., Ouarne, F. et al. (1996). Digestion, excretion, and energy value of fructooligosaccharides in healthy humans. The American Journal of Clinical Nutrition, 64, 324-328.
23. Moraru, C.I. & Kokini, J.L. (2003). Nucleation expansion during extrusion and microwave heating of cereal foods. Comprehensive Reviews in Food Science and Food Safety, 2, 120-137.
24. Onwulata, C.I. (2008). Baking Properties of milk protein-coated wheat bran. Journal of Food Processing and Preservation, 32, 24-38.
25. Onwulata, C. & Heymann, H. (1994). Sensory properties of extruded corn meal related to the spatial distribution of process conditions. Journal of Sensory Studies, 9, 101-112.
26. 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.
27. 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.
28. Onwulata, C.I., Konstance, R.P., Cooke, P.H. & Farrell, H.M. Jr. (2003). Functionality of extrusion: texturized whey proteins. Journal Dairy Science, 86, 3775-3782.
29. Onwulata, C.I., Tunick, M.H. & Qi, P.X. (2011). 5 Extrusion Texturized Dairy Proteins: processing and Application. Advances in Food and Nutrition Research, 62, 173.
30. Qi, P.X. & Onwulata, C.I. (2011). Physical properties, molecular structures and protein quality of texturized whey protein isolate: effect of extrusion temperature. Journal of Agricultural and Food Chemistry, 59, 4668-4675.
31. Rizvi, S.S.H., Mulvaney, S.J. & Sokhey, A.S. (1995). The combined application of supercritical fluid and extrusion technology. Trends in Food Science and Technology, 6, 232-240.
32. Singh, S., Gamlath, S. & Wakeling, L. (2007a). Nutritional aspects of food extrusion: a review. International Journal of Food Science and Technology, 42, 916-929.
33. Singh, S., Wakeling, L. & Gamlath, S. (2007b). Retention of essential amino acids during extrusion of protein and reducing sugars. Journal of Agricultural and Food Chemistry, 55, 8779-8786.
34. Walsh, M.K. & Wood, A.M. (2010). Properties of extrusion-expanded whey protein products containing fiber. International Journal of Food Properties, 13, 702-712.
35. Walzem, R.L., Dillard, C.J. & German, J.B. (2002). Whey components: millennia of evolution create functionalities for mammalian nutrition: what we know and what we may be overlooking. Critical Reviews in Food Science and Nutrition, 42, 353-375.
36. Webb, P. 2001. Volume and density determinations for particle technologists. Micromeritics Instrument Corp. Available from: www.micromeritics.com.