Skip to main content

Cornell University

Tata-Cornell Institute for Agriculture and Nutrition

Author: Syed Rizvi

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...