Abstract
Three insoluble dietary fibers (cellulose, wheat, and oat) were incorporated into an extruded-expanded product containing 32% whey protein at three concentrations (18, 36, and 48%) to determine the influence of fiber on extrudate properties. As the concentration of fiber in the extrudates increased, there was a significant decrease in expansion ratio, air cell size, water soluble carbohydrate, and water solubility index, and a significant increase in extrudate density, breaking force, moisture content, and water absorption index. The main effects observed were attributed primarily to a decrease in the amount of normal cornstarch.
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