文章基本信息
- 标题：Effect of technological factors on water activity of extruded corn product with an addition of whey proteins
- 本地全文：下载
- 作者：Agnieszka Makowska ; Dorota Cais-Sokolińska ; Agata Lasik 等
- 期刊名称：Acta Scientarum Polonorum - Technologia Alimentaria
- 印刷版ISSN：1644-0730
- 电子版ISSN：1898-9594
- 出版年度：2014
- 卷号：13
- 期号：3
- 页码：243-247
- 出版社：Agricultural University of Poznan Press
- 摘要：
Background. The value of water activity in extruded products constitutes a significant indicator of theirquality and stability. The state, in which water is found in extruded products, is an indicator of the conducted extrusion process and the used raw material.
Material and methods. The aim of the study was to assess water activity in extruded products made from a mixture of com grits with 12.5 and 15.0% moisture contents and different level ofaddition of whey proteins.Results and discussion. It was shown that the degree of mixture moisture content did not have an effect on the value of aw in produced puffs. The greatest difference was recorded when introducing 3% proteins in comparison to ow of puffs produced solely from corn grits. A aw = 0.023. The greater the content of whey proteins,the lower the aw value. A 3-month storage at a temperature of 18 ±0.5°C influenced aw of snacks produced from a mixture with a higher moisture content. - 关键词：water activity; extrusion; stability; whey proteins; corn puffs
