Effect of technological factors on water activity of extruded corn product with an addition of whey proteins

• Autorzy: Makowska A. , Cais-Sokolinska D. , Lasik A.
• Języki publikacji: EN

Abstrakty

EN

Background. The value of water activity in extruded products constitutes a significant indicator of their quality and stability. The State, in which water is found in extruded products, is an indicator of the conducted extrusion process and the used raw material. Material and methods. The aim ofthe study was to assess water activity in extruded products made from a mixture of com grits with 12.5 and 15.0% moisture contents and different level of addition of whey proteins. Resuits and discussion. It was shown that the degree of mixture moisture content did not have an effect on the value of aw in produced puffs. The greatest difference was recorded when introducing 3% proteins in comparison to aw of puffs produced solely from com grits, Δaw = 0.023. The greater the content of whey proteins, the lower the aw value. A 3-month storage at a temperature of 18 ±0.5°C influenced aw of snacks produced ffom a mixture with a higher moisture content.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2014
• Tom: 13
• Numer: 3
• Opis fizyczny: p.243-247,fig.,ref.

Twórcy

autor

Makowska A.

• Institute of Food Technology of Plant Origin, Poznan University of Life Sciences, Wojska Polakiego 31, 60-624 Poznan, Poland

autor

Cais-Sokolinska D.

• Department of Dairy Technology, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Lasik A.

• Department of Dairy Technology and Food Storage, West Pomeranian University of Technology in Szczecin, Papieza Pawla VI/3, 71-459 Szczecin, Poland

Bibliografia

• Altan A., McCarthy K.L., Maskan M., 2008. Twin-screw extrusion of harley - grape pomace blends: Extrudate characteristics and determination of optimum Processing conditions. J. Food Eng. 89, 24-32.
• Baca E., Skarżyńska M., Gaweł J., Jaworski S., 1995. Wpływ warunków produkcji kazeiny na jej właściwości funkcjonalne [Effect of casein production on conditions on its functional properties]. Przegl. Mlecz. 6, 163-166 [in Polish],
• Bronlund J., Paterson T., 2004. Moisture sorption isotherms for crystalline, amorphous and predominantly crystalline lactose powders. Int. Dairy J. 14, 247-254.
• Castro-Prada E., Luyten H., Lichtendonk W., Hamer R., Van Vilet T., 2007. An improved instrumental characterization of mechanical and acoustic properties of crispy mechanical and acoustic properties of crispy cellular solid food. J. Texture Stud. 38,698-724.
• Chaunier L., Courcoux P., Della Valle G., Lourdin D., 2005. Physical and sensory evaluation of cornflakes crispness. J. Texture Stud. 236, 93-118.
• Duizer L.M., 2001. A review of acoustic research for studying the sensory perception of crisp, crunchy and crackly textures. Trends Food Sci. Techn. 12, 17-24.
• Fichtali J., Voort van de K., 1995. Performance evaluation of acid casein neutralization process by twinscrew extrusion. J. Food Eng. 26, 301-318.
• Fitzpatrick J.J., Iqbal T., Deloey C., Twomey T., Keogh M.K., 2004. Effect of powder properties and storage conditions on the flowability of milk powders with different fat contents. J. Food Eng. 64, 435-444.
• Gondek E., Lewicki P.P., Ranachowski Z., 2006. Influence of water activity on the acoustic properties of breakfast cereals. J. Texture Stud. 37, 497-515.
• Harris M., Peleg M., 1996. Pattems of textural changes in brittle cellular foods caused by moisture sorption. Cereal Chem. 73, 225-231.
• ISO 21807, 2004. Microbiology of food and animal feeding stuffs - Determination of water activity.
• Jhoe N.E., Alavi S.A., Singh N., Shi Y.C., Dogan H., Sang Y., 2009. Soy protein-fortified expanded extrudates: Baseline study using normal com starch. J. Food Eng. 90, 262-270.
• Jouppila K., Kansikas J., Roos Y.H., 1997. Glass transition water plasticization and lactose crystallization in skim milk powder. J. Dairy Sci. 80, 3152-3160.
• Marzec A., Lewicki P.P., 2006. Antiplasticization of cerealbased products by water. Part 1. Extruded fiat bread. J. Food Process Eng. 73, 1-8.
• Queguiner C., Dumay E., Cavalier C., Cheftel J.C., 1989. Reduction of Streptococcus thermophilus in a whey protein isolate by low moisture extrusion cooking without loss of functional properties. Int. J. Food Sci. Techn. 24, 601-612.
• Scanlon M.G., Zghal M.C., 2001. Bread properties and crumb structure. Food Res. Int. 34, 841-864.

Uwagi

Rekord w opracowaniu