Steam vs. SC–CO2–based extrusion: Comparison of physical properties of milk protein concentrate extrudates

Steam vs. SC–CO2–based extrusion: Comparison of physical properties of milk protein concentrate extrudates

Milk protein concentrate (MPC) is an attractive high protein and low lactose containing ingredient. However, its utilization in extruded products remains a challenge because of its sensitivity to high temperature and shear. This study compares the physicochemical properties of MPC80 extrudates gener...

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Veröffentlicht in:Journal of food engineering 2021-03, Vol.292, p.110244, Article 110244
Hauptverfasser: Yoon, Ashton K., Singha, Poonam, Rizvi, Syed S.H.
Format: Artikel
Sprache:eng
Schlagworte:
Extrusion
Milk protein
Supercritical fluid extrusion
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Zusammenfassung:Milk protein concentrate (MPC) is an attractive high protein and low lactose containing ingredient. However, its utilization in extruded products remains a challenge because of its sensitivity to high temperature and shear. This study compares the physicochemical properties of MPC80 extrudates generated with steam vs. supercritical CO2 (SC–CO2)-based extrusion. Compared to steam, SC-CO2 extrudates prevented Maillard browning, evident in a significant (P 
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2020.110244