Instant properties of ingredients used for point of consumption production of high-moisture food structures selectively fortified with protein and dietary fibre

Alex Calton (Corresponding Author), Hairan Ma, Emilia Nordlund, K. Poutanen, N. Sozer

Research output: Contribution to journalArticleScientificpeer-review

Abstract

This study aimed to understand the powder properties of ingredients (whey and potato protein isolates, fine and coarse non-digestible maltodextrin, instant waxy maize and potato starches) that allow point of consumption machine-production of protein and fibre fortified products of varying consistency. Common characteristics of ingredients suitable for instant food preparation and use included free powder flow (avalanche angles of 42.2–46.4°), large particle size with narrow size distribution (d50 = 177–309 μm), high porosity and rapid de-agglomeration into primary particles in contact with water. Instant production of liquid (<0.1 Pa s) and semi-solid (1–4 Pa s) model products enriched with high protein and/or high dietary fibre, at concentrations justifying nutrition claim, was demonstrated. Texture of semi-solid products was modulated with waxy maize starch that appeared as densely packed swollen granules in a solution of non-viscous whey protein and/or non-digestible maltodextrin.

Original languageEnglish
Pages (from-to)204-212
Number of pages9
JournalJournal of Food Engineering
Volume263
DOIs
Publication statusPublished - 20 Jun 2019
MoE publication typeA1 Journal article-refereed

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Keywords

  • Instant food preparation
  • Powder properties
  • Protein isolates
  • Spoonable and drinkable products
  • Starch and fibre
  • Viscosity

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