Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume13/issue3/2_3_2014.pdf
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
2Department of Dairy Technology, Poznań University of Life Sciences, Poland
2Department 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
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume13/issue3/2_3_2014.pdf
https://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. https://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 https://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. https://doi.org/10.17306/J.AFS.2014.3.2 |