Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Optimization of Extrusion Process for Dairy Ingredient Fortification of Cornmeal Puffed via $CO_2$ Gas Injection

Ryu, Gi-Hyung;Kim, Bong-Soo;Mulvaney, Steven J.

  • Published : 20021000
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Abstract

An extrusion process for the production of extrudates, containing dairy ingredients and puffed via $CO_2$ gas injection, was investigated using a response surface analysis. Concentration of dairy products, pressure of $CO_2$ injection, and die pressure were the most important factors affecting system variables and extrudate properties. Concentration of dairy products was the most significant factor affecting process variables of % load and piece density. The pressure of $CO_2$ gas injection significantly affected % load (p<0.05). The % load significantly decreased with the increase in the concentration of dairy products, but piece density significantly increased. Results of non-fat dry milk (NFDM) addition showed extrudates with minimum piece density was produced at less than 5% NFDM, 200 psi $CO_2$ gas injection, and 750 psi die pressure. In whey protein concentrate (WPC), minimum density was achieved at 4% WPC, 150 psi $CO_2$ injection, and 650 psi die pressure. Dairy ingredients were also found to affect cell size distribution, texture, color (browning), and flavor in a positive manner.

Keywords

References

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