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Titel:

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

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
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...     »
Stichworte:
Extrusion cooking; Fat replacement; Microparticulation; Pea protein; Sensory analysis
Zeitschriftentitel:
Innovative Food Science & Emerging Technologies
Jahr:
2021
Band / Volume:
74
Seitenangaben Beitrag:
102851
Volltext / DOI:
doi:10.1016/j.ifset.2021.102851
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