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Area of Science:

  • Food Science and Technology
  • Nutritional Biochemistry
  • Materials Science

Background:

  • Protein fortification of processed foods is key to enhancing nutritional value.
  • Understanding molecular interactions during extrusion is crucial for product quality.
  • Extrusion processing influences the physical, textural, and sensory properties of food.

Purpose of the Study:

  • To investigate the impact of protein fortification on extruded snack and breakfast foods.
  • To analyze the molecular interactions governing extrudate properties.
  • To assess the influence of extrusion parameters on protein quality and nutrient availability.

Main Methods:

  • Utilized twin-screw extrusion to process fortified food formulations.
  • Analyzed extrudate physical properties (expansion, density, texture).
  • Evaluated sensory attributes and protein digestibility.

Main Results:

  • Protein fortification, particularly with whey and wheat proteins, is compatible with extrusion processing.
  • Key factors influencing extrudate quality include protein concentration, feed moisture, and extrusion temperature.
  • Extrusion processing generally enhances protein quality and digestibility.

Conclusions:

  • Protein fortification via extrusion is a viable strategy to improve the health benefits of snack and breakfast foods.
  • Molecular interactions during extrusion significantly impact final product characteristics.
  • Extrusion processing offers a method to improve protein utilization and retain nutrients in fortified foods.