Abstract

The effects of water and supercritical CO₂ (SC–CO₂) addition rate, and pressure at SC–CO₂ injection (P_CO2) on physical and rheological properties of milk protein concentrate (MPC81) and MPC81-sucrose (MPC81-S) extrudates were investigated. As P_CO2 increased, extrudate expansion decreased and storage modulus and hardness increased. P_CO2 for MPC81 and MPC81-S was optimized as 13.78 MPa and 11.03 MPa, respectively, whereas water rate of 40 (wt. % dry feed) and SC–CO₂ rate of 2.25 (wt. % dry feed) were optimized for both formulations. Elucidating the association of extrusion parameters and extrudate properties will facilitate the development of MPC extrudates of commercial utility.

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