EFFECT OF TECHNOLOGICAL FACTORS ON

EFFECT OF TECHNOLOGICAL FACTORS ON WATER ACTIVITY OF EXTRUDED CORN PRODUCT WITH AN ADDITION OF WHEY PROTEINS
ABSTRACT
Background. The value of water activity in extruded products constitutes a signifi cant indicator of their quality 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 corn grits with 12.5 and 15.0% moisture contents and different level of addition 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 aw of puffs produced solely from corn grits, Δaw = 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 infl uenced aw of snacks produced from a mixture with a higher moisture content.
Key words: water activity, extrusion, stability, whey proteins, corn puffs

ผลลัพธ์ (อังกฤษ) 2:

EFFECT OF TECHNOLOGICAL FACTORS ON WATER ACTIVITY OF PRODUCT WITH AN ADDITION OF CORN EXTRUDED WHEY PROTEINS.
ABSTRACT
Background. The value of water activity in extruded products constitutes a signifi cant indicator of their quality and stability. The State, in which Water is Found in extruded products, is an Indicator of The Process and The Used RAW Conducted extrusion material.
Material and methods. The aim of the study was to assess water activity in extruded products made ​​from a mixture of corn grits with 12.5 and 15.0% moisture contents and different level of addition 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. When Recorded Introducing The Greatest difference was 3% Proteins in comparison.
Solely to AW of puffs produced from Corn grits, Δaw = 0.023. The greater the content of whey proteins, the lower the aw value. A 3-month Storage at 18 ± 0.5 ° C of a Temperature infl Uenced AW produced from a mixture of Snacks with a Higher Moisture content.
Key Words: Water Activity, extrusion, stability, whey Proteins, Corn puffs.

ผลลัพธ์ (อังกฤษ) 3:

EFFECT OF TECHNOLOGICAL FACTORS ON WATER ACTIVITY OF EXTRUDED CORN PRODUCT WITH AN ADDITION OF WHEY PROTEINS

, ABSTRACT Background. The value of water activity in extruded products constitutes a signifi cant indicator of their quality 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 corn. Grits with 12.5 and 15.0% moisture contents and different level of addition 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 aw of puffs produced solely from corn. Grits Δ, aw = 0.023. The greater the content of, whey proteins the lower the aw value. A 3-month storage at a temperature. Of 18 edge 0.5 ° C infl uenced aw of snacks produced from a mixture with a higher moisture content.
Key words: water, activity. ,, extrusion stabilityWhey, proteins corn puffs
.