Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 1 of 1
Full-Text Articles in Nutrition
Effects Of Ph And Calcium Level On Extrusion-Textured Whey Protein Products, Andrea B. Hale
Effects Of Ph And Calcium Level On Extrusion-Textured Whey Protein Products, Andrea B. Hale
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The effects of altering pH and calcium level during whey protein extrusion were assessed by measuring the protein solubility and WHC of the textured whey protein (TWP). TWP samples were produced by extruding dry mixtures of 2/3 WPC 80 (80% protein) and 1/3 cornstarch using screw speed of 200 rpms, feed rate of 23 g/min, water flow rate of 11 g/min, and product temperature of 150°C. The levels of acid and base were adjusted by adding concentrated HCl or NaOH, respectively, to the water source. Calcium was added to the raw mix in the form of calcium chloride dihydrate before …