Assessment of the techno‐functionality, starch digestion rates and protein quality of rice flour–whey protein instant powders produced in a twin extruder

Abstract

SummaryWhey protein concentrate (WPC) is an important raw material for the production of instant beverages due to its protein properties. A central composite design was devised to analyse the effects of thermoplastic extrusion of 2:1 rice flour:WPC blends in physical, chemical–nutritional and functional properties. Three main factors were selected, screw speed (225–375 r.p.m.), conditioning moisture (17%–23%) and temperature (120–180 °C) to evaluate effects on water absorption (WAI) and solubility (WSI) indexes, viscoamylograph cold and final viscosities, in vitro protein and starch digestibilities and starch hydrolysis indexes (HI). A second‐order model showed that linear parameters were significant for all variables studies. Conditioning moisture affected properties more significantly than temperature and screws speed. The best treatment (16% moisture conditioning, 180 °C last barrel zone and screws rotating at 350 r.p.m.) in terms of water solubility had high starch in vitro digestibility and excellent protein quality determined in vitro and in vivo with weanling rats.