Food Science and Human Nutrition
Journal or Book Title
Journal of the Science of Food and Agriculture
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
Society of Chemical Industry
Banach, Justin C.; Clark, Stephanie; and Lamsal, Buddhi P., "Extrusion modifies some physicochemical properties of milk protein concentrate for improved performance in high‐protein nutrition bars" (2017). Food Science and Human Nutrition Publications. 208.