Quality and nutritional properties of corn snacks enriched with nanofiltered whey powder

Agnieszka Makowska, Dorota Cais-Sokolińska, Agnieszka Waśkiewicz, Grzegorz Tokarczyk and Hanna Paschke
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Agnieszka Makowska: Institute of Food Technology of Plant Origin,
Dorota Cais-Sokolińska: Department of Dairy Technology and
Agnieszka Waśkiewicz: Department of Chemistry, Poznań University of Life Sciences, Poland
Grzegorz Tokarczyk: Department of Food Technology, West Pomeranian University of Technology Szczecin, Poland
Hanna Paschke: Institute of Food Technology of Plant Origin,

Czech Journal of Food Sciences, 2016, vol. 34, issue 2, 154-159

Abstract: Corn snacks containing 0, 3, 5, and 10% of nanofiltered whey powder, obtained from the raw material of 12 and 14% moisture contents were analysed. Colour, texture, sensory properties, protein, available lysine, and acrylamide contents were determined in extrudates. When the whey powder content increased above 5%, the extrudate breaking force decreased and the colour became darker. The addition of 10% of whey powder resulted in lower scores for porosity, colour, taste, and overall desirability. Such a level of the addition caused a significant increase in protein and available lysine contents in extrudates, but unfortunately, the product had also significantly higher acrylamide content. In extrudates obtained from the raw material of 12% moisture the amount of acrylamide was higher and the amount of available lysine was lower than that in extrudates obtained from the raw material with 14% moisture content. From the nutritional point of view it is better to extrude the raw material of higher feed moisture with the addition of nanofiltered whey powder.

Keywords: acrylamide; available lysine; extrusion-cooking; physical properties (search for similar items in EconPapers)
Date: 2016
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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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