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2006

All Graduate Theses and Dissertations

Food Chemistry

Dietary fiber

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Addition Of Three Dietary Fibers In An Extruded Whey And Cornstarch Expanded Snack Food, Alisha M. Wood May 2006

Addition Of Three Dietary Fibers In An Extruded Whey And Cornstarch Expanded Snack Food, Alisha M. Wood

All Graduate Theses and Dissertations

Different fiber types were incorporated in an extruded expanded high-protein snack food. Three dietary fibers (powdered cellulose, wheat fiber, and oat fiber) were selected based on ease of extrusion, percent total dietary fiber, visible expansion, and commercial availability. A high-fiber, high-protein snack food containing whey protein, normal cornstarch, and pregelatinized waxy cornstarch was extruded using the three selected fibers. The fibers replaced the normal cornstarch at 30, 60, and 80% yielding extrudates with three fiber levels (18, 36, and 48%). Each treatment or combination of fiber type and extrudate fiber level was extruded in triplicate. A control with no fiber ...