Process optimisation and product characterisation of milk protein concentrate extrudates expanded by supercritical carbon dioxide. (5th July 2021)

• Record Type: Journal Article
• Authors: Arora, Bindvi; Rizvi, Syed S H
• Is Part Of: International journal of dairy technology. Volume 74:Number 4(2021)
• Page Start: 641
• Page End: 654
• Publication Date: 2021-07-05
• Subjects: Hardness -- Milk protein concentrate -- Rheological properties -- Supercritical fluid extrusion -- Thermal properties; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12801
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : The effects of water and supercritical CO2 (SC–CO2 ) addition rate, and pressure at SC–CO2 injection (PCO2 ) on physical and rheological properties of milk protein concentrate (MPC81) and MPC81‐sucrose (MPC81‐S) extrudates were investigated. As PCO2 increased, extrudate expansion decreased and storage modulus and hardness increased. PCO2 for MPC81 and MPC81‐S was optimised as 13.78 MPa and 11.03 MPa, respectively, whereas water rate of 40 (wt. % dry feed) and SC–CO2 rate of 2.25 (wt. % dry feed) were optimised for both formulations. Elucidating the association of extrusion parameters and extrudate properties will facilitate the development of MPC extrudates of commercial utility. Abstract : Schematic of supercritical fluid extrusion for the preparation of milk protein concentrate puffs.