Food Powder Delivery through a Feeder System: Effect of Physico-chemical Properties
نویسندگان
چکیده
As consumers have become more health conscious, there has been greater emphasis on improving the nutritional profile of foods or being able to deliver other health benefits through foods. For example, extruded snack foods, which are mostly starch-based, high-energy, low-nutrient-dense foods have been implicated as contributing toward the higher incidence of obesity and diabetes in the U.S., are benefiting of recent improvements through fortification with whey protein. Successful incorporation of whey protein into extruded snack products will improve the nutrient density of these snacks by increasing protein content and also presents an alternative avenue for higher value utilization of whey proteins. Other than formulation, another critical aspect in the production of “healthy” snacks is the delivery of raw material to a mixer, or even an extruder, in the correct ratio and concentration. The need for specification and accurate prediction of powder behavior in
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