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Quality and nutritional properties of corn snacks enriched with nanofiltered whey powder

Author

Listed:
  • Agnieszka Makowska

    (Institute of Food Technology of Plant Origin,)

  • Dorota Cais-Sokolińska

    (Department of Dairy Technology and)

  • Agnieszka Waśkiewicz

    (Department of Chemistry, Poznań University of Life Sciences, Poland)

  • Grzegorz Tokarczyk

    (Department of Food Technology, West Pomeranian University of Technology Szczecin, Poland)

  • Hanna Paschke

    (Institute of Food Technology of Plant Origin,)

Abstract

Corn snacks containing 0, 3, 5, and 10% of nanofiltered whey powder, obtained from the raw material of 12 and 14% moisture contents were analysed. Colour, texture, sensory properties, protein, available lysine, and acrylamide contents were determined in extrudates. When the whey powder content increased above 5%, the extrudate breaking force decreased and the colour became darker. The addition of 10% of whey powder resulted in lower scores for porosity, colour, taste, and overall desirability. Such a level of the addition caused a significant increase in protein and available lysine contents in extrudates, but unfortunately, the product had also significantly higher acrylamide content. In extrudates obtained from the raw material of 12% moisture the amount of acrylamide was higher and the amount of available lysine was lower than that in extrudates obtained from the raw material with 14% moisture content. From the nutritional point of view it is better to extrude the raw material of higher feed moisture with the addition of nanofiltered whey powder.

Suggested Citation

  • Agnieszka Makowska & Dorota Cais-Sokolińska & Agnieszka Waśkiewicz & Grzegorz Tokarczyk & Hanna Paschke, 2016. "Quality and nutritional properties of corn snacks enriched with nanofiltered whey powder," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(2), pages 154-159.
    • Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:2:id:313-2015-cjfs
    DOI: 10.17221/313/2015-CJFS
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    References listed on IDEAS

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    1. Donald S. Mottram & Bronislaw L. Wedzicha & Andrew T. Dodson, 2002. "Acrylamide is formed in the Maillard reaction," Nature, Nature, vol. 419(6906), pages 448-449, October.
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