In‐mouth, self‐disintegrating milk protein puffs‐I: Process development
Abstract This study elucidated the reactive role of the supercritical fluid extrusion (SCFX) process along with calcium chelation by added sodium hexametaphosphate (SHMP) in altering the physicochemical properties of milk protein concentrate (MPC) with added sucrose (MPC‐S) to make expanded extrudat...
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Online Access: | http://dx.doi.org/10.1111/jfpe.14144 https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14144 https://onlinelibrary.wiley.com/doi/full-xml/10.1111/jfpe.14144 |
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crwiley:10.1111/jfpe.14144 2024-06-23T07:52:04+00:00 In‐mouth, self‐disintegrating milk protein puffs‐I: Process development Arora, Bindvi Rizvi, Syed S. H. Indian Council of Agricultural Research 2022 http://dx.doi.org/10.1111/jfpe.14144 https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14144 https://onlinelibrary.wiley.com/doi/full-xml/10.1111/jfpe.14144 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Process Engineering volume 45, issue 11 ISSN 0145-8876 1745-4530 journal-article 2022 crwiley https://doi.org/10.1111/jfpe.14144 2024-05-31T08:11:23Z Abstract This study elucidated the reactive role of the supercritical fluid extrusion (SCFX) process along with calcium chelation by added sodium hexametaphosphate (SHMP) in altering the physicochemical properties of milk protein concentrate (MPC) with added sucrose (MPC‐S) to make expanded extrudates of defined microstructure that self‐disintegrate in the mouth. Calcium chelation by SHMP and temporarily induced acidity (pH 4.75) due to the formation of carbonic acid via SC‐CO 2 incorporation during SCFX prevented protein–protein interactions involving calcium bridging and disulfide bonding in MPC‐S extrudates. The electrophoretic patterns demonstrated increased solubility of caseins in MPC‐S‐SHMP extrudates when compared to MPC‐S‐control. MPC‐S‐SHMP extrudates absorbed three times more water than MPC‐S‐control extrudates after 30 s of hydration. Textural analysis demonstrated that the compression strength of MPC‐S‐SHMP extrudates reduced by 93% on hydration as compared to 31% for MPC‐S‐control samples. During hydration, increased water absorption by MPC‐S‐SHMP extrudates resulted in weakened extrudate structure and decreased mechanical strength contributing to self‐disintegration in less than 30 s in the mouth which was confirmed by sensory evaluation. Practical Applications The developed and demonstrated process led to the manufacture of nutritious, milk protein‐based convenient and quick in‐mouth disintegrating puffs that can be used as a valuable replacement for starch‐based first finger foods intended for toddlers. They also provide the opportunity to practice baby led weaning along with being rich in protein and essential amino acids. Additionally, the developed product should be suitable for consumption by elderly as well as for patients with other conditions such as dysphagia. Article in Journal/Newspaper Carbonic acid Wiley Online Library Journal of Food Process Engineering 45 11 |
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English |
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Abstract This study elucidated the reactive role of the supercritical fluid extrusion (SCFX) process along with calcium chelation by added sodium hexametaphosphate (SHMP) in altering the physicochemical properties of milk protein concentrate (MPC) with added sucrose (MPC‐S) to make expanded extrudates of defined microstructure that self‐disintegrate in the mouth. Calcium chelation by SHMP and temporarily induced acidity (pH 4.75) due to the formation of carbonic acid via SC‐CO 2 incorporation during SCFX prevented protein–protein interactions involving calcium bridging and disulfide bonding in MPC‐S extrudates. The electrophoretic patterns demonstrated increased solubility of caseins in MPC‐S‐SHMP extrudates when compared to MPC‐S‐control. MPC‐S‐SHMP extrudates absorbed three times more water than MPC‐S‐control extrudates after 30 s of hydration. Textural analysis demonstrated that the compression strength of MPC‐S‐SHMP extrudates reduced by 93% on hydration as compared to 31% for MPC‐S‐control samples. During hydration, increased water absorption by MPC‐S‐SHMP extrudates resulted in weakened extrudate structure and decreased mechanical strength contributing to self‐disintegration in less than 30 s in the mouth which was confirmed by sensory evaluation. Practical Applications The developed and demonstrated process led to the manufacture of nutritious, milk protein‐based convenient and quick in‐mouth disintegrating puffs that can be used as a valuable replacement for starch‐based first finger foods intended for toddlers. They also provide the opportunity to practice baby led weaning along with being rich in protein and essential amino acids. Additionally, the developed product should be suitable for consumption by elderly as well as for patients with other conditions such as dysphagia. |
author2 |
Indian Council of Agricultural Research |
format |
Article in Journal/Newspaper |
author |
Arora, Bindvi Rizvi, Syed S. H. |
spellingShingle |
Arora, Bindvi Rizvi, Syed S. H. In‐mouth, self‐disintegrating milk protein puffs‐I: Process development |
author_facet |
Arora, Bindvi Rizvi, Syed S. H. |
author_sort |
Arora, Bindvi |
title |
In‐mouth, self‐disintegrating milk protein puffs‐I: Process development |
title_short |
In‐mouth, self‐disintegrating milk protein puffs‐I: Process development |
title_full |
In‐mouth, self‐disintegrating milk protein puffs‐I: Process development |
title_fullStr |
In‐mouth, self‐disintegrating milk protein puffs‐I: Process development |
title_full_unstemmed |
In‐mouth, self‐disintegrating milk protein puffs‐I: Process development |
title_sort |
in‐mouth, self‐disintegrating milk protein puffs‐i: process development |
publisher |
Wiley |
publishDate |
2022 |
url |
http://dx.doi.org/10.1111/jfpe.14144 https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14144 https://onlinelibrary.wiley.com/doi/full-xml/10.1111/jfpe.14144 |
genre |
Carbonic acid |
genre_facet |
Carbonic acid |
op_source |
Journal of Food Process Engineering volume 45, issue 11 ISSN 0145-8876 1745-4530 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/jfpe.14144 |
container_title |
Journal of Food Process Engineering |
container_volume |
45 |
container_issue |
11 |
_version_ |
1802643262815600640 |