Author: Bindvi Arora
In-Mouth, Self-Disintegrating Milk Protein Puffs-I: Process Development
Abstract This study elucidated the reactive role of the supercritical fluid extrusion (SCFX) process along with calcium chelation by added sodium hexametaphosphate (SHMP) in altering the physicochemical properties of milk protein concentrate (MPC) with added sucrose (MPC-S) to make expanded extrudates of defined microstructure that...
Process Optimization and Product Characterization of Milk Protein Concentrate Extrudates Expanded by Supercritical Carbon Dioxide
Abstract The effects of water and supercritical CO2 (SC–CO2) addition rate, and pressure at SC–CO2 injection (PCO2) on physical and rheological properties of milk protein concentrate (MPC81) and MPC81-sucrose (MPC81-S) extrudates were investigated. As PCO2 increased, extrudate expansion decreased and storage modulus and hardness increased. PCO2 for MPC81...
Microstructure Modification of Milk Protein Extrudates by Reactive Superficial Fluid Extrusion
Abstract Utilization of supercritical fluid extrusion (SCFX) to alter the microstructure of biopolymers offers new opportunities to design novel products of enhanced utility. In this project, SCFX was utilized to modify the microstructure of milk protein concentrate (MPC) extrudates to develop quick, in-mouth disintegrating products....
Subtracting Additives: Using Extruder Die Design to Create Healthier Processed Foods
In today’s fast-paced world, where more and more people are consuming convenient processed foods. A renewed focus on health is driving demand for processed foods with the nutritional benefits of natural whole foods. In response, food companies are working to…