Optimization of an extrusion process for the development of a fiber‐rich, ready‐to‐eat snack from pineapple by‐products and sweet whey protein based on corn starch

Abstract

AbstractThe aim of the present study was optimized extrusion cooking process for the development of a fiber‐rich, ready‐to‐eat snack from pineapple by‐products and sweet whey protein based on corn starch. The variables studied were the extrusion temperature (ET = 120–180°C), feed moisture content (FMC = 18–25 g/100 g), proportion of sweet whey powder/corn starch (SWP/CS = 0–59.5 g/100 g), and proportion of pineapple by‐product powder (PBP = 0–30 g/100 g), (PBP + [SWP + CS] = 100 g). Analysis of the standardized effects revealed that the SWP/CS proportion had the most significant importance among all the variables, followed by the PBP content. The optimal extrusion conditions were ET = 160.00°C, FMC = 23.04 g/100 g, SWP/CS = 52.08 g/100 g, and PBP =22.50 g/100 g. These results represent an alternative to add value to these raw materials of low commercial value while also avoiding the generation of waste and environmental pollution.Practical applicationsThese results represent an alternative to add value to these raw materials of low commercial value, as well as avoiding the generation of waste and environmental pollution.