The aim of the present study was optimized extrusion cooking process for the development of a fiber‐rich, ready‐to‐eat snack from pineapple by‐products and sweet whey protein based on corn starch. The variables studied were the extrusion temperature (ET = 120–180°C), feed moisture content (FMC = 18–25 g/100 g), proportion of sweet whey powder/corn starch (SWP/CS = 0–59.5 g/100 g), and proportion of pineapple by‐product powder (PBP = 0–30 g/100 g), (PBP + [SWP + CS] = 100 g). Analysis of the standardized effects revealed that the SWP/CS proportion had the most significant importance among all the variables, followed by the PBP content. The optimal extrusion conditions were ET = 160.00°C, FMC = 23.04 g/100 g, SWP/CS = 52.08 g/100 g, and PBP =22.50 g/100 g. These results represent an alternative to add value to these raw materials of low commercial value while also avoiding the generation of waste and environmental pollution.

中文翻译：

---

优化挤压工艺，以从菠萝副产品和玉米淀粉为原料的甜乳清蛋白中开发出富含纤维的即食小吃

本研究的目的是优化挤压蒸煮工艺，以从菠萝副产品和基于玉米淀粉的甜乳清蛋白中开发出富含纤维的即食小吃。研究的变量包括挤出温度（ET = 120–180°C），饲料水分含量（FMC = 18–25 g / 100 g），甜乳清粉/玉米淀粉的比例（SWP / CS = 0–59.5 g / 100克）和比例的菠萝副产品粉末（PBP = 0–30 g / 100 g），（PBP + [SWP + CS] = 100克）。对标准化效果的分析表明，在所有变量中，SWP / CS比例最重要，其次是PBP含量。最佳挤出条件为ET = 160.00°C，FMC = 23.04 g / 100 g，SWP / CS = 52.08 g / 100 g和PBP = 22.50 g / 100 g。