Incorporation of whey products in extruded corn, potato or rice snacks

Abstract

Sweet whey solids (SWS) or whey protein concentrate (WPC) were added at concentrations of 250 and 500 g/kg to corn meal, rice or potato flour to make snack products. Extrusion processing conditions included low shear, high shear, and the combination of high shear/low moisture. Increased specific mechanical energy (SME) was desired for expanding products, but SME was reduced as a result of incorporating WPC and SWS. Quality indices for expansion and breaking strength decreased significantly (P<0.05), indicating poor textural effects. By reducing the moisture and adding reverse screw elements, SME was increased, which increased product expansion and breaking strength.