Abstract
ABSTRACT Whey has proteins of high biological value, which has been used as an ingredient in the elaboration of yogurt, milk beverages and as protein concentrates. Food extrusion stands out as one of the most efficient cooking techniques, allowing a number of product types, from soluble flour to convenience products, such as snacks, which have high acceptability by the consumers. Products processed by extrusion, such as those expanded by frying (pellets), have high carbohydrate content, and its enrichment with protein can favor its nutritional aspect. This study aimed to use the whey protein concentrate (WPC) in combination with corn grits in the preparation of pellets. Absolute density, density of expanded pellets, color, crispness index, and pellet sensory acceptance were determined. For the absolute density, contents from 5% to 17% produced denser non-expanded pellets. The higher the WPC content and the temperature of the extruder, the higher the density of the expanded pellets. The crispness index was not altered by the protein content and by the extruder temperature. In the sensory analysis, the preferred samples were the ones with lower WPC levels (5%). We concluded that higher WPC values in the pellets formulation increased their density, but did not alter color and texture, as well as small WPC levels did not affect the acceptance of snacks.
Highlights
Whey has proteins of high biological value, which are interesting for the improvement of the nutritional quality of human nourishment (Rankin; Darragh, 2005)
Such products present high acceptability by the consumers, who are attracted by their sensory attributes, such as texture, color, scent, and flavor (Huang, 1995); and, presenting easy digestion, they are important for nutrition, especially the nutrition of poor people, which allows giving the example of the food offered to children in Brazil’s public school system
Substituting corn gritz for whey protein concentrate (WPC) decreases the density of the formed mass, during the extrusion process, caused by the dilutive effect of the starch, decreasing the absolute density of the pellets
Summary
Whey has proteins of high biological value, which are interesting for the improvement of the nutritional quality of human nourishment (Rankin; Darragh, 2005). As the ones expanded directly (snacks) and the ones expanded by frying or microwaves (pellets), present elevated carbohydrate contents, starch, being pointed out as co-responsible in promoting obesity through being easier to digest (Alvina; Araya, 2004). Such products present high acceptability by the consumers, who are attracted by their sensory attributes, such as texture, color, scent, and flavor (Huang, 1995); and, presenting easy digestion, they are important for nutrition, especially the nutrition of poor people, which allows giving the example of the food offered to children in Brazil’s public school system. This study aimed to evaluate the effect of varying levels of protein concentrate whey and extrusion temperature on the physical and sensory characteristics of non- expanded extruded (pellets) of corn
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