Co-extrusion of Dietary Fiber and Milk Proteins in Expanded Corn Products

To improve the nutrient-density of snack products, milk proteins (casein, whey protein concentrate or whey protein isolate) and wheat xber were co-extruded with corn meal your, in a twin screw extruder under high shear and high temperature processing conditions. Co-extruding corn products and xber resulted in the reduction of specixc mechanical energy while increasing the expansion and breaking strength of the extrudate. Fiber added at 125 g/kg increased expansion and breaking strength. Whey products alone, at a concentration of 250 g/kg reduced expansion and water absorption properties, but the incorporation of xber reversed this ewect and improved expansion. The negative textural indicators associated with the inclusion of whey products can be improved signixcantly by adding wheat bran xber at 125 g/kg. Adding xber, improved specixc mechanical energy (SME) along with product quality characteristics.