Review article
Enrichment of extruded snack products with whey protein
Mladen Brnčić
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Sven Karlović
Tomislav Bosiljkov
Branko Tripalo
Damir Ježek
Ivana Cugelj
Valentina Obradović
Abstract
Highest share in products with whey proteins addition belongs to aromatised drinks, aromatised protein bars and various dietetic preparations. In the last few years, there is increased use of the extrusion process for production of food products. This process is, besides other things, used for obtaining directly expanded products, which are immediately packed and sent on market after mechanical and thermal treatment in extruder, or after drying for a short time. One of these food products is “snack” food. Snack food is made with twin corotating screw extruders, in which raw materials are submitted to high temperatures and short time, with intensive expansion and rapid pressure drop. For the production of this category of food products, basic ingredients like corn, wheat, rye and rice, with the maximum of 9 % of proteins, are used. With the development of extrusion technology, special attention is focused on the enrichment of extruded products with different types of proteins, including proteins. In this paper, review of the newest research and achievements in embedding various types of whey concentrates in snack food will be represented. This category of food products for direct consummation is constantly increasing, and addition of whey protein concentrate adds better nutritional value and increased functionality.
Keywords
whey proteins; extrusion; extrudates
Hrčak ID:
26107
URI
Publication date:
25.8.2008.
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