The assistance of Rashid Burwell and Richard Stoler with product analysis is appreciated. Mention of brand or firm name does not constitute an endorsement by the U.S. Dept. of Agriculture over others of a similar nature not mentioned.
Physical Properties of Extruded Products as Affected by Cheese Whey
Article first published online: 11 JAN 2007
Journal of Food Science
Volume 63, Issue 5, pages 814–818, September 1998
How to Cite
ONWULATA, C.I., KONSTANCE, R.P., SMITH, P.W. and HOLSINGER, V.H. (1998), Physical Properties of Extruded Products as Affected by Cheese Whey. Journal of Food Science, 63: 814–818. doi: 10.1111/j.1365-2621.1998.tb17906.x
- Issue published online: 11 JAN 2007
- Article first published online: 11 JAN 2007
- Ms received 8/26/97; revised 2/20/98; accepted 2/23/98.
- breaking strength;
- whey proteins;
- water absorption
Corn, rice and potato flour were extruded with sweet whey solids (SWS) or whey protein concentrate (WPC) using low and high shear extrusion processing conditions. WPC added at product content of 25% had minimal effect on the texture of extruded products. Expansion and breaking strength were improved in some processes through changes in extrusion shear and moisture. Whey product incorporation resulted in reduced specific mechanical energy input to the process. Increasing whey product concentration beyond 25% reduced expansion and water absorption indices significantly, affecting textural hardness. Product quality characteristics were directly related to the whey product content.