Incorporation of whey products in extruded corn, potato or rice snacks

Sweet whey solids (SWS) or whey protein concentrate (WPC) were added at con centrations of 250 and 500 g/kg to corn meal, rice or potato flour to make snack products. Extrusion processing conditions included low shear, high sh ear, and the combination of high shear/low moisture. Increased specific mec hanical energy (SME) was desired for expanding products, but SME was reduce d as a result of incorporating WPC and SWS. Quality indices for expansion a nd breaking strength decreased significantly (P<0.05), indicating poor text ural effects. By reducing the moisture and adding reverse screw elements, S ME was increased, which increased product expansion and breaking strength. Published by Elsevier Science Ltd.