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 statusE-pub ahead of print - 20 Jun 2019
MoE publication typeA1 Journal article-refereed

Fingerprint

waxy corn
maltodextrins
Dietary Fiber
Solanum tuberosum
whey protein
corn starch
Starch
Powders
Zea mays
powders
instant foods
dietary fiber
ingredients
Avalanches
potato protein
avalanches
Food
food preparation
protein isolates
Porosity

Keywords

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

Cite this

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title = "Instant properties of ingredients used for point of consumption production of high-moisture food structures selectively fortified with protein and dietary fibre",
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.",
keywords = "Instant food preparation, Powder properties, Protein isolates, Spoonable and drinkable products, Starch and fibre, Viscosity",
author = "Alex Calton and Hairan Ma and Emilia Nordlund and K. Poutanen and N. Sozer",
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AU - Calton, Alex

AU - Ma, Hairan

AU - Nordlund, Emilia

AU - Poutanen, K.

AU - Sozer, N.

PY - 2019/6/20

Y1 - 2019/6/20

N2 - 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.

AB - 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.

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KW - Powder properties

KW - Protein isolates

KW - Spoonable and drinkable products

KW - Starch and fibre

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