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Influence of Whey Protein Addition and Feed Moisture Content on Chosen Physicochemical Properties of Directly Expanded Corn Extrudates

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Abstract

Production of extrudates from cereals is an often-used technological process in today’s world food industry. Extrudates from corn flour produced using the twin-screw extrusion process and enriched with whey protein concentrate represent high-quality source of proteins and fats. Whey protein concentrate (WPC) as a valuable source of proteins and minerals is one of the highest-quality components for possible extrudate enrichment. In this paper, the influence of various WPC addition and some extrusion process parameters such as feed moisture content (\( Q_{{{\text{H}}_{\text{2}} {\text{O}}}} \)) on physicochemical properties of directly expanded corn flour extrudates manufactured in twin-screw co-rotating extruder was investigated. Whey protein concentrate was added in the following ratios 7.5%, 15% and 22.5% and water in 10.08, 12.18 and 14.28 L/h. Final composition of products is determined with measuring of protein, fat and water shares, water absorption index (WAI) and water solubility index (WSI). With added WPC and with increase of water volume flow, there was a significant rise in total protein, fat and water content in final products, as well as lowering of WSI and rising of WAI indexes. The statistical analysis of the obtained data shows that the lowest WSI and the highest WAI had samples with the largest share of WPC (22.5%) and water volume flow of 14.28 L/h. Colour is measured for each sample, and results were represented with hue angle (H), chroma (C) and lightness (L) values. Process parameters, WPC and \( Q_{{{\text{H}}_{\text{2}} {\text{O}}}} \) influence the increase of saturation of C and lightness of L colour value, while H value stays unchanged. Mean value of H was 90.14 ± 1.06, which corresponds to dominance of yellow colour of samples.

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Abbreviations

\( Q_{{{\text{H}}_{\text{2}} {\text{O}}}} \) :

Input feed moisture content

WAI:

Water absorption index

WSI:

Water solubility index

H :

Hue angle

C :

Chroma value

L :

Colour lightness value

a 2 :

Blue–green/red–purple colour component

b 2 :

Yellow/blue colour component

W (P):

Protein content

W (F):

Fat content

W (M):

Moisture content

s 2 :

Variance

R 2 :

Correlation coefficient

\( R_{\text{adj}}^{\text{2}} \) :

Adjusted correlation coefficient

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Acknowledgment

This research was conducted with the support of following projects financed by the Ministry of Science, Education and Sport, Republic of Croatia: “Preparations of raw materials and determinations foodstuffs texture”, “Application of ultrasound in food technology and biotechnology” and “Development centre for chemical and food-biochemical engineering“. Authors expressed their gratitude.

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Authors and Affiliations

  1. Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia

    Mladen Brnčić, Tomislav Bosiljkov, Branko Tripalo, Suzana Rimac Brnčić, Sven Karlović, Damir Karlović & Damir Ježek

  2. Rudjer Boskovic Institute, Bijenička 54, 10000, Zagreb, Croatia

    Marko Ukrainczyk & Dražen Vikić Topić

Authors
  1. Mladen Brnčić
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  2. Tomislav Bosiljkov
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  3. Marko Ukrainczyk
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  4. Branko Tripalo
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  5. Suzana Rimac Brnčić
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  6. Sven Karlović
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  7. Damir Karlović
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  8. Damir Ježek
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  9. Dražen Vikić Topić
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Correspondence to Mladen Brnčić.

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Brnčić, M., Bosiljkov, T., Ukrainczyk, M. et al. Influence of Whey Protein Addition and Feed Moisture Content on Chosen Physicochemical Properties of Directly Expanded Corn Extrudates. Food Bioprocess Technol 4, 1296–1306 (2011). https://doi.org/10.1007/s11947-009-0273-0

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