{"title":"Orally self-disintegrating milk protein-based puffs enriched with in-process generated short chain galacto-oligosaccharides by supercritical fluid extrusion","authors":"Jessica A. Uhrin, Syed S.H. Rizvi","doi":"10.1016/j.ifset.2024.103667","DOIUrl":null,"url":null,"abstract":"<div><p>This study aimed to design and evaluate orally self-disintegrating puffs that are nutritionally enhanced via in-process polymerization of galactose into galacto-oligosaccharides (GOS). Lactose hydrolyzed (LHSMP) or unhydrolyzed skim milk powder (SMP) was combined with 80% protein milk protein concentrate (MPC) powder and a calcium chelator, then processed using supercritical fluid extrusion (SCFX) with carbon dioxide (CO<sub>2</sub>) to produce protein-rich orally self-disintegrating puffs. Disintegration results indicate the MPC90 and MPC70-SMP20 puffs had faster disintegration rates (3.20 and 3.84%/<em>sec</em>) than the commercial puffs (3.12%/sec). Galactose in LHSMP as a precursor to formation of polymeric GOS during extrusion was also investigated. The low pH and controlled temperature minimize Maillard browning and enhanced the polymerization of galactose into GOS. The MPC60-LHSMP30 puffs had the highest content of short chain GOS (2.3 wt%). The current study provides first valuable insights for the utilization of LHSMP to produce orally self-disintegrating GOS enriched protein puffs.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":null,"pages":null},"PeriodicalIF":6.3000,"publicationDate":"2024-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Innovative Food Science & Emerging Technologies","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1466856424001061","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
This study aimed to design and evaluate orally self-disintegrating puffs that are nutritionally enhanced via in-process polymerization of galactose into galacto-oligosaccharides (GOS). Lactose hydrolyzed (LHSMP) or unhydrolyzed skim milk powder (SMP) was combined with 80% protein milk protein concentrate (MPC) powder and a calcium chelator, then processed using supercritical fluid extrusion (SCFX) with carbon dioxide (CO2) to produce protein-rich orally self-disintegrating puffs. Disintegration results indicate the MPC90 and MPC70-SMP20 puffs had faster disintegration rates (3.20 and 3.84%/sec) than the commercial puffs (3.12%/sec). Galactose in LHSMP as a precursor to formation of polymeric GOS during extrusion was also investigated. The low pH and controlled temperature minimize Maillard browning and enhanced the polymerization of galactose into GOS. The MPC60-LHSMP30 puffs had the highest content of short chain GOS (2.3 wt%). The current study provides first valuable insights for the utilization of LHSMP to produce orally self-disintegrating GOS enriched protein puffs.
期刊介绍:
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.