Orally self-disintegrating milk protein-based puffs enriched with in-process generated short chain galacto-oligosaccharides by supercritical fluid extrusion

Abstract

This study aimed to design and evaluate orally self-disintegrating puffs that are nutritionally enhanced via in-process polymerization of galactose into galacto-oligosaccharides (GOS). Lactose hydrolyzed (LHSMP) or unhydrolyzed skim milk powder (SMP) was combined with 80% protein milk protein concentrate (MPC) powder and a calcium chelator, then processed using supercritical fluid extrusion (SCFX) with carbon dioxide (CO2) to produce protein-rich orally self-disintegrating puffs. Disintegration results indicate the MPC90 and MPC70-SMP20 puffs had faster disintegration rates (3.20 and 3.84%/sec) than the commercial puffs (3.12%/sec). Galactose in LHSMP as a precursor to formation of polymeric GOS during extrusion was also investigated. The low pH and controlled temperature minimize Maillard browning and enhanced the polymerization of galactose into GOS. The MPC60-LHSMP30 puffs had the highest content of short chain GOS (2.3 wt%). The current study provides first valuable insights for the utilization of LHSMP to produce orally self-disintegrating GOS enriched protein puffs.