Rheological, pasting and microstructural studies of dairy protein–starch interactions and their application in extrusion‐based products: A review

Abstract

The two biopolymers protein and starch are used to enhance the textural properties of food and play a key role in the formulation of novel food structures. In this paper, the interactions between dairy proteins and starch are discussed with a focus on the recent development on the rheological, pasting, and microstructural properties of these systems. Fortification of extruded cereal based snacks with dairy proteins leads to nutritious and energy dense snack foods. Milk proteins and starch interactions, and their effects on physiochemical and functional properties of extruded products are also explored in this review. Processing parameters of the extrusion process and feed characteristics affect final product quality and act as an important contributor in the determination of overall product texture. Fortification with dairy proteins may result in an acceptable quality of extrusion based ready to eat (RTE) snack foods. This review article will help food technologists to design and predict a product's behaviour during processing and final texture of a starch-protein based food system. Fax: þ64 3 325 3615Abbreviations: a-la, a-lactalbumin; b-lg, b-lactoglobulin; CLSM, confocal laser scanning microscopy; CWM, cross linked maize starch; DSC, differential scanning calorimetry; MPC, milk protein concentrate; PCS, phosphate crosslinked waxy maize starch; RTE, ready to eat; SMP, skim milk powder; SDS-PAGE, sodium dodecyl sulfate-Polyacrylamide gel electrophoresis; RVA, rapid visco analyser; WCF, water chestnut flour; WHC, water-holding capacity; WPC, whey protein concentrate; WPI, whey protein isolate

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Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

“…High temperature heating significantly inactivates deteriorative enzymes and stabilizes WBR grains during the storage, but also causes some negative effects such as degradation of bioactive components (e.g., GABA, free phenolics, flavonoids, vitamin) and browning (Chalermchaiwat et al, 2015;Mir et al, 2016;Zhang et al, 2018). For example, compared with cold extrusion, hot extrusion has wider applications in the food industry, but it is a thermomechanical process where food materials are subject to high temperature, shear forces and pressures for a short time, thus causing the loss of thermally sensitive bioactive components (Alam et al, 2016;Kumar et al, 2017). On the other hand, the impact of heating and drying techniques on WBR is based on their effects on definite commonly-used indices such as texture, lipid degradation, taste, cooking properties, and major functional components.…”

Interlaboratory Measurement of Rheological Properties of Tomato Salad Dressing

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