EFFECT OF ADDITION OF PROTEIN PREPARATIONS ON THE QUALITY OF EXTRUDED MAIZE EXTRUDATES

Back to full issue:
Special issue 1 – part B 2013, vol. 2, special issue 1 part B
pages: 1776-1790
Article type: Food Sciences of Food Sciences
Abstract: The method of extrusion enables enrichment of snacking products with protein preparation simultaneously providing a high quality of end products. Maize semolina with particle size of 500-1250 μm was used as raw material and as additives soybean protein isolate, distillery yeast Safethanol 3035 and laboratory obtained potato protein preparation. Snacks were determined for contents of dry matter, protein, fat as well as for texture, volume weight, bulk density and sensory traits. The application of 3% and 6% additions of protein preparations in extruded snacks production was found to exert a beneficial effect on their chemical composition without deteriorating sensory characteristics. The higher, 6%, addition of proteins to extrudates turned out to significantly reduce content of fat (by 18%) and ash (by 50%), and to increase total protein content by 26%, on average, in the products examined as compared to the samples free of additives. The addition of potato protein to extrudates, especially at the higher dose (6%), significantly improved their consistency and texture, simultaneously diminishing the expansion ratio of ready products. The higher (6%) addition of yeast protein applied in the production of extrudates resulted in slight deterioration of their taste and aroma, yet had a positive effect on the structure and expansion ratio of the ready products. The extrudates produced with the addition of soybean protein were characterized by a good expansion ratio, uniform structure, irrespective of preparation dose and simultaneously demonstrated lower bulk mass as compared to the other products obtained in the experiment.
XMLs: | NLM DTD xml | Copernicus xml |
Full text pdf download link: Issue navigation: Special issue 1 – part B 2013, vol. 2, special issue 1 part B:
prev. article |p. 1765-1775| next article |p. 1791-1799|
Embed fulltext PDF: