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KMID : 1007520020110050552
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Food Science and Biotechnology
2002 Volume.11 No. 5 p.552 ~ p.556
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Optimization of Extrusion Process for Dairy Ingredient Fortification of Cornmeal Puffed via CO_2 Gas Injection
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Ryu, Gi-Hyung
Kim, Bong-Soo/Mulvaney, Steven J.
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Abstract
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An extrusion process for the production of extrudates, containing dairy ingredients and puffed via CO_2 gas injection, was investigated using a response surface analysis. Concentration of dairy products, pressure of CO_2 injection, and die pressure were the most important factors affecting system variables and extrudate properties. Concentration of dairy products was the most significant factor affecting process variables of % load and piece density. The pressure of CO_2 gas injection significantly affected % load (p<0.05). The % load significantly decreased with the increase in the concentration of dairy products, but piece density significantly increased. Results of non-fat dry milk (NFDM) addition showed extrudates with minimum piece density was produced at less than 5% NFDM, 200 psi CO_2 gas injection, and 750 psi die pressure. In whey protein concentrate (WPC), minimum density was achieved at 4% WPC, 150 psi CO_2 injection, and 650 psi die pressure. Dairy ingredients were also found to affect cell size distribution, texture, color (browning), and flavor in a positive manner.
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