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Issue 13 (3) 2014 pp. 243-247

Agnieszka Makowska1, Dorota Cais-Sokolińska2, Agata Lasik2

1Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland
2
Department of Dairy Technology, Poznań University of Life Sciences, Poland

Effect of technological factors on water activity of extruded corn product with an addition of whey proteins

Abstract

Background. The value of water activity in extruded products constitutes a significant indicator of theirquality and stability. The state, in which water is found in extruded products, is an indicator of the conducted extrusion process and the used raw material.

Material and methods. The aim of the study was to assess water activity in extruded products made from a mixture of com grits with 12.5 and 15.0% moisture contents and different level ofaddition of whey proteins.
Results and discussion. It was shown that the degree of mixture moisture content did not have an effect on the value of aw in produced puffs. The greatest difference was recorded when introducing 3% proteins in comparison to ow of puffs produced solely from corn grits. A aw = 0.023. The greater the content of whey proteins,the lower the aw value. A 3-month storage at a temperature of 18 ±0.5°C  influenced aw of snacks produced from a mixture with a higher moisture content.

 

Keywords: water activity, extrusion, stability, whey proteins, corn puffs
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue3/volume/2_3_2014.pdf

http://dx.doi.org/10.17306/J.AFS.2014.3.2

For citation:

MLA Makowska, Agnieszka, et al. "Effect of technological factors on water activity of extruded corn product with an addition of whey proteins." Acta Sci.Pol. Technol. Aliment. 13.3 (2014): 243-247. http://dx.doi.org/10.17306/J.AFS.2014.3.2
APA Makowska A., Cais-Sokolińska D., Lasik A., (2014). Effect of technological factors on water activity of extruded corn product with an addition of whey proteins. Acta Sci.Pol. Technol. Aliment. 13 (3), 243-247 http://dx.doi.org/10.17306/J.AFS.2014.3.2
ISO 690 MAKOWSKA, Agnieszka, CAIS-SOKOLIńSKA, Dorota, LASIK, Agata. Effect of technological factors on water activity of extruded corn product with an addition of whey proteins. Acta Sci.Pol. Technol. Aliment., 2014, 13.3: 243-247. http://dx.doi.org/10.17306/J.AFS.2014.3.2