期刊
FOOD RESEARCH INTERNATIONAL
卷 34, 期 8, 页码 679-687出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/S0963-9969(01)00088-6
关键词
extrusion; whey products; texture; expansion; breaking strength
Sweet whey solids (SWS) or whey protein concentrate (WPC) were added at concentrations of 250 and 500 g/kg to corn meal, rice or potato flour to make snack products. Extrusion processing conditions included low shear, high shear, and the combination of high shear/low moisture. Increased specific mechanical energy (SME) was desired for expanding products, but SME was reduced as a result of incorporating WPC and SWS. Quality indices for expansion and breaking strength decreased significantly (P<0.05), indicating poor textural effects. By reducing the moisture and adding reverse screw elements, SME was increased, which increased product expansion and breaking strength. Published by Elsevier Science Ltd.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据