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Title:

Pea protein microparticulation using extrusion cooking: Influence of extrusion parameters and drying on microparticle characteristics and sensory by application in a model milk dessert

Document type:
Zeitschriftenaufsatz
Author(s):
Tanger, Caren; Schmidt, Florian; Utz, Florian; Kreissl, Johanna; Dawid, Corinna; Kulozik, Ulrich
Abstract:
Microparticulated proteins are potential fat replacers to reduce the caloric value of foods. In contrast to whey protein, knowledge on the formation of microparticles based on pea protein using extrusion cooking is limited. This research aimed at evaluating the impact of extrusion parameters and subsequent effects of spray- and freeze-drying on the physico-chemical and sensorical characteristics of the resulting `functionalized´ pea protein microparticles. A method for pea protein microparticula...     »
Keywords:
Extrusion cooking; Fat replacement; Microparticulation; Pea protein; Sensory analysis
Journal title:
Innovative Food Science & Emerging Technologies
Year:
2021
Journal volume:
74
Pages contribution:
102851
Fulltext / DOI:
doi:10.1016/j.ifset.2021.102851
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