ABSTRACT

The worldwide Greek yogurt market is a growing multi-billion-dollar industry in need of a solution for its environmentally problematic acid whey byproduct. This study evaluated the effects of concentrated Greek acid whey (GAW) substituted in lieu of water during extrusion of milk protein concentrate-based snacks. Water, unhydrolyzed GAW, and hydrolyzed GAW were used as the three liquid sources during extrusion and physicochemical, textural, and sensory properties of the extrudates were evaluated. Addition of GAW significantly (P < .05) increased extrudate radial expansion ratio (RER) and porosity and decreased piece density. GAW generally improved textural characteristics of hardness, crispness, and crunchiness or produced extrudates comparable to commercial products. A consumer sensory acceptance test showed that GAW significantly improved hedonic and Just About Right (JAR) scores in all four attribute categories. The results indicate GAW’s potential to replace water during extrusion, simultaneously utilizing an environmentally undesirable byproduct while improving extruded snack foods.

摘要

希腊酸奶全球市场是一个增长中的数十亿美元的行业，需要解决其在环境方面有问题的酸乳清副产品的方法。这项研究评估了挤奶浓缩蛋白零食在挤压过程中用浓希腊乳清酸代替水的效果。在挤压过程中，将水，未水解的GAW和水解的GAW用作三种液体源，并评估了挤出物的理化，质地和感官特性。显着增加GAW（P<.05）增加了挤出物的径向膨胀比（RER）和孔隙率，并降低了片密度。GAW通常改善了硬度，脆性和松脆性的质地特征，或者产生了与商业产品相当的挤出物。一项消费者的感官接受度测试表明，GAW在所有四个属性类别中均显着提高了享乐和正当（JAR）得分。结果表明，GAW有潜力在挤压过程中替代水，同时利用对环境有害的副产品，同时改善挤压休闲食品。