Changes in milk proteins during storage of dry powders

Higgs, Kerianne; Boland, Michael J.

doi:10.1016/b978-0-12-374039-7.00010-6

Cited by 3 publications

(1 citation statement)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The Maillard reaction between free amino groups and carbonyl groups of reducing sugar leads to loss of lysine, especially under high temperature and low moisture conditions during extrusion (Singh et al, ). It was found that heat treatment merely above 100°C was able to modify cysteine (Klarenbeek, ), which is more stable compared to lysine (Higgs & Boland, ). Blending of chickpea greatly increased the lysine concentration of sorghum and maize from 20 to 50 mg/g protein and 32 to 53 mg/g protein respectively, although that of individual chickpea was as high as 60 mg/g protein.…”

Section: Resultsmentioning

confidence: 99%

Effect of barrel temperature and feed moisture on the physical properties of chickpea–sorghum and chickpea–maize extrudates, and the functionality and nutritional value of their resultant flours—Part II

et al. 2019

View full text Add to dashboard Cite

Background and objectives The effect of barrel temperature (120 and 150°C, held constant in zones 4–6) and feed moisture (20% and 24%) on the physical properties of chickpea–sorghum (CS) and chickpea–maize (CM) extrudates, and the functional and nutritional properties (protein quality) of their flours were examined. Findings Temperature had a greater effect on the physical properties than moisture for both blends, where, in general, extrusion at 150°C resulted in greater expansion, less hardness, and lower bulk density than at 120°C. Extrusion also increased the water‐holding capacity relative to the raw CS and CM blends, but had an adverse effect on oil‐holding capacity, foaming, and emulsifying properties. Pasting viscosities of precooked flours were also lowered by 8 to 37 times due to the pregelatinization of the starch. Although in vitro protein digestibility increased after extrusion, the in vitro protein digestibility‐corrected amino acid score (PDCAAS) showed an overall reduction relative to the raw blended flours due to the reduction of the primary limiting amino acid lysine during extrusion. Conclusions Only the chickpea–maize blend extruded at 120°C at either 20% or 24% moisture had higher in vitro PDCAAS than the raw blend, with only the one with 24% moisture having a value >0.70. Significance and novelty A balance between functionality and protein quality needs to be considered when using extruded pulse–cereal blends.

show abstract

Section: Resultsmentioning

confidence: 99%