Functional, textural, and sensory properties of milk protein concentrate-based supercritical fluid extrudates made with acid whey
The worldwide Greek yogurt market is a growing multi-billion-dollar industry in need of a solution for its environmentally problematic acid whey byproduct. This study evaluated the effects of concentrated Greek acid whey (GAW) substituted in lieu of water during extrusion of milk protein concentrate...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2020-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2020.1753768 |
| _version_ | 1818844717189693440 |
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| author | Ashton K. Yoon Syed S.H. Rizvi |
| author_facet | Ashton K. Yoon Syed S.H. Rizvi |
| author_sort | Ashton K. Yoon |
| collection | DOAJ |
| description | The worldwide Greek yogurt market is a growing multi-billion-dollar industry in need of a solution for its environmentally problematic acid whey byproduct. This study evaluated the effects of concentrated Greek acid whey (GAW) substituted in lieu of water during extrusion of milk protein concentrate-based snacks. Water, unhydrolyzed GAW, and hydrolyzed GAW were used as the three liquid sources during extrusion and physicochemical, textural, and sensory properties of the extrudates were evaluated. Addition of GAW significantly (P < .05) increased extrudate radial expansion ratio (RER) and porosity and decreased piece density. GAW generally improved textural characteristics of hardness, crispness, and crunchiness or produced extrudates comparable to commercial products. A consumer sensory acceptance test showed that GAW significantly improved hedonic and Just About Right (JAR) scores in all four attribute categories. The results indicate GAW’s potential to replace water during extrusion, simultaneously utilizing an environmentally undesirable byproduct while improving extruded snack foods. |
| first_indexed | 2024-12-19T05:18:12Z |
| format | Article |
| id | doaj.art-c3e5f978876a4deeafdb8f5a6ad50d50 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-12-19T05:18:12Z |
| publishDate | 2020-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-c3e5f978876a4deeafdb8f5a6ad50d502022-12-21T20:34:36ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862020-01-0123170872110.1080/10942912.2020.17537681753768Functional, textural, and sensory properties of milk protein concentrate-based supercritical fluid extrudates made with acid wheyAshton K. Yoon0Syed S.H. Rizvi1Cornell UniversityCornell UniversityThe worldwide Greek yogurt market is a growing multi-billion-dollar industry in need of a solution for its environmentally problematic acid whey byproduct. This study evaluated the effects of concentrated Greek acid whey (GAW) substituted in lieu of water during extrusion of milk protein concentrate-based snacks. Water, unhydrolyzed GAW, and hydrolyzed GAW were used as the three liquid sources during extrusion and physicochemical, textural, and sensory properties of the extrudates were evaluated. Addition of GAW significantly (P < .05) increased extrudate radial expansion ratio (RER) and porosity and decreased piece density. GAW generally improved textural characteristics of hardness, crispness, and crunchiness or produced extrudates comparable to commercial products. A consumer sensory acceptance test showed that GAW significantly improved hedonic and Just About Right (JAR) scores in all four attribute categories. The results indicate GAW’s potential to replace water during extrusion, simultaneously utilizing an environmentally undesirable byproduct while improving extruded snack foods.http://dx.doi.org/10.1080/10942912.2020.1753768acid wheyextrusionscfxmilk proteinsnack foodsbyproducts |
| spellingShingle | Ashton K. Yoon Syed S.H. Rizvi Functional, textural, and sensory properties of milk protein concentrate-based supercritical fluid extrudates made with acid whey International Journal of Food Properties acid whey extrusion scfx milk protein snack foods byproducts |
| title | Functional, textural, and sensory properties of milk protein concentrate-based supercritical fluid extrudates made with acid whey |
| title_full | Functional, textural, and sensory properties of milk protein concentrate-based supercritical fluid extrudates made with acid whey |
| title_fullStr | Functional, textural, and sensory properties of milk protein concentrate-based supercritical fluid extrudates made with acid whey |
| title_full_unstemmed | Functional, textural, and sensory properties of milk protein concentrate-based supercritical fluid extrudates made with acid whey |
| title_short | Functional, textural, and sensory properties of milk protein concentrate-based supercritical fluid extrudates made with acid whey |
| title_sort | functional textural and sensory properties of milk protein concentrate based supercritical fluid extrudates made with acid whey |
| topic | acid whey extrusion scfx milk protein snack foods byproducts |
| url | http://dx.doi.org/10.1080/10942912.2020.1753768 |
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