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United States Department of Agriculture

Agricultural Research Service

Title: USE OF TEXTURIZED WHEY PROTEINS IN EXPANDED SNACKS

Authors
item Onwulata, Charles
item TOMASULA, PEGGY

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: May 19, 2004
Publication Date: August 3, 2005
Citation: Onwulata, C.I., Tomasula, P.M. 2005. Use of texturized whey proteins in expanded snacks. (abstract). 2nd International Symposium on Spray Drying. Paper No. 65-a.

Technical Abstract: Adding whey protein isolates (WPI) to extruded corn-based snacks would boost their nutritional profile and provide consumers with a healthy snack food choice. However, adding unmodified WPI in amounts greater than 5% interferes with expansion making the products hard and tough to chew. In experiments, WPI was texturized at 50 and 90C before adding to corn meal at the 25% level. Corn meal was then co-extruded with unmodified or texturized WPI using high shear extrusion processing conditions and die exit temperatures of 125C. Results indicated that texturized WPI extrudates expanded more than corn meal, the control, and that WPI texturized at 50 C was significantly (p<0.05) more expanded than WPI texturized at 90 C. All texturized co-extrudates were more expanded than the products containing unmodified WPI. All co-extrudates containing texturized WPI were firmer, crispier and easier-to-break than corn meal co-extruded with unmodified WPI. Modifying or texturizing WPI and then extruding the texturized WPI with corn meal improves expansion compared to corn meal alone and allow for inclusion of larger amounts of WPI.

Last Modified: 8/27/2014
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