Campus Units

Food Science and Human Nutrition

Document Type

Article

Publication Version

Accepted Manuscript

Publication Date

8-22-2017

Journal or Book Title

Journal of the Science of Food and Agriculture

Volume

98

Issue

1

First Page

391

Last Page

399

DOI

10.1002/jsfa.8632

Abstract

BACKGROUND Extruded and ground milk protein concentrate powders, specifically those with 800 g kg–1 protein (i.e. MPC80), imparted softness, cohesion and textural stability to high‐protein nutrition (HPN) bars. The present study evaluated some physicochemical properties of extruded and conventionally produced (i.e. spray‐dried) MPC80 to explain these improvements. Protein chemical changes and aggregations within MPC80‐formulated HPN bars during storage were characterized.

RESULTS Extruded MPC80 powders had broader particle size distribution (P < 0.05) and smaller volume‐weighted mean diameter (P < 0.05) than the spray‐dried control. Loose, tapped and particle densities increased (P < 0.05) and correspondingly occluded and interstitial air volumes decreased (P < 0.05) after extruding and milling MPC80. Extrusion decreased water holding capacity (P < 0.05) and solubility (P < 0.05), yet improved the wettability (P < 0.05) of MPC80. MPC80 free sulfhydryl (P < 0.05) and free amine (P < 0.05) concentrations decreased after extrusion. Sulfhydryl and amine concentrations changed (P < 0.05) and disulfide‐linked and, more prominently, Maillard‐induced aggregates developed during HPN bar storage.

CONCLUSION Extrusion and milling together changed the physicochemical properties of MPC80. Chemical changes and protein aggregations occurred in HPN bars prepared with either type of MPC80. Thus, the physicochemical properties of the formulating powder require consideration for desired HPN bar texture and stability. © 2017 Society of Chemical Industry

Comments

This accepted manuscript is published as Banach, J.C., Clark, S. and Lamsal, B.P., 2018. Extrusion Modifies Some Physicochemical Properties of Milk Protein Concentrate for Improved Performance in High-protein Nutrition Bars, Journal of the Science of Food and Agriculture, 98(1); 391-399. DOI: 10.1002/jsfa.8632. Posted with permission.

Copyright Owner

Society of Chemical Industry

Language

en

File Format

application/pdf

Published Version

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