Production of an extruded whey protein snack food

Principal Investigators:  Marie K. Walsh, Charles Carpenter, Utah State University

Co-Investigators:

Project Summary:

High protein snack foods are currently finding a large market as protein supplements, and we have described the use of thermoplastic extrusion to produce a high protein snack from whey protein (WPS). Our WPS is puffed during extrusion, although we have not yet achieved the expansion (puffing) desirable in this type of snack product.  The purpose of this proposed research is to optimize the formulation and extruder configuration to allow extrusion into a puffed snack having acceptable texture.  Variables being explored include concentration and type of WPC and type of starch.

Publications:

Taylor, B.J., M.K. Walsh. 2002. Development and sensory analysis of a textured whey protein meatless burger. J. Food Sci. 67(4):1555-1558.

Hale, A.B., C.E. Carpenter, and M.K. Walsh. 2002. Sensory and instrumental evaluation of beef patties containing extrusion-textured whey protein. J. Food Sci.67(3):1267-1270.

Taylor, D.P., C.E. Carpenter, and M.K. Walsh. Influence of disulfide bond content on the functional properties of whey protein concentrate.  Submitted to J. Agric. Food Chem. October 2003.

Theses:

Allen, K.E. 2004. Influence of protein level and starch type on an extrusion-expanded whey product. , M.S. Thesis, Department of Nutrition and Food Sciences, Utah State University, UT. 2004.

Presentations:

Walsh, M.K., K.E. Allen, C.E. Carpenter. 2005. Comparisonof starch type, whey protein type and whey protein concentration on extruded-expanded products.. AOCS, Salt Lake City, UT. May 1-4, 2005. Pro 1.2/PCP1. 

Walsh, M.K. 2003. Applications of extrusion-textured whey protein. Advances in Dairy Products Technology, San Luis Obispo, CA. 2003.  

Walsh, M.K. and C.E. Carpenter. 2003. Characterization and applications for texturized whey proteins.. IFT Annual Meeting, Chicago, IL. 2003.

Walsh, M.K. and C.E. Carpenter. 2003. Production and characterization of extrusion-textured whey products.. Oregon Dairy Industries Annual Educational Conference, Tigard, OR. 2003.