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ARS Home » Research » Publications at this Location » Publication #228638
Title: Whey Texturization for Snacks

Author
item Onwulata, Charles
item PORDESIMO, LESTER - UNIVERSITY OF MISSISSIPPI

Submitted to: Whey Processing, Functionality and Health Benefits
Publication Type: Book / Chapter
Publication Acceptance Date: 4/20/2007
Publication Date: 7/28/2008
Citation: Onwulata, C.I., Pordesimo, L.O. 2008. Whey Texturization for Snacks. In: Onwulata,C.I.,Huth, P.J., editors. Whey Processing, Functionality and Health Benefits. Ames, IA: Blackwell Publishing and IFT Press. p.169-184.

Interpretive Summary:

Technical Abstract: Extrusion processing is used to modify the physical texture (texturization) of whey proteins, expanding their potential use in snack foods. Texturization changes the globular folding of proteins improving their interaction with other ingredients, and is the basis for creating new whey enriched snacks. The physical modification of whey proteins opens opportunity for wider use of dairy ingredients in different products, bringing along with it improved functionality and health benefits. Functionality benefits derived from modified whey proteins are mostly from the amino acids, their constitution, composition, and conformation.