Journal
FOOD CHEMISTRY
Volume 228, Issue -, Pages 287-296Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.01.145
Keywords
Whey protein concentrate; Rice; Extrusion; Chemical composition; Gel electrophoresis; X-ray diffraction
Funding
- Federal Rural University of Rio de Janeiro (Seropedica, RJ-Brazil)
- Coordination for the Improvement of Higher Education Personnel (CAPES-Brazil)
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The influence of whey protein concentrate (WPC), feed moisture and temperature on the physicochemical properties of rice-based extrudates has been investigated. WPC (0.64-7.36 g/100 g rice) was extruded under 5 moisture (16.64-23.36 g/100 g) and 5 temperature (106.36-173.64 degrees C) established by a 3(2) central composite rotational design. Physicochemical properties [color, porosimetry, crystallinity, water solubility and absorption, pasting properties, reconstitution test, proximate composition, amino acids, minerals and electrophoresis] were determined. WPC and feed moisture increased redness, yellowness and decreased luminosity. Feed moisture and temperature increased density and total volume pore. WPC and moisture increased crystallinity, but only WPC increased solubility and decrease the retrogradation tendency. Increasing temperature increased the viscosity of the extrudates. The addition of WPC improved the nutritional composition of the extrudates, especially proteins. It is suggested that the extrusion process positively affected the retention of most of the polypeptides chains. (C) 2017 Elsevier Ltd. All rights reserved.
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