Co-extrusion of dietary fiber and milk proteins in expanded corn products

To improve the nutrient-density of snack products, milk proteins (casein, w hey protein concentrate or whey protein isolate) and wheat fiber were co-ex truded with corn meal,flour, in a twin screw extruder under high shear and high temperature processing conditions. Co-extruding corn products and fibe r resulted in the reduction of specific mechanical energy while increasing the expansion and breaking strength of the extrudate. Fiber added at 125 g/ kg increased expansion and breaking strength. Whey products alone, at a con centration of 250 g/kg reduced expansion and water absorption properties, b ut the incorporation of fiber reversed this effect and improved expansion. The negative textural indicators associated with the inclusion of whey prod ucts can be improved significantly ht, adding wheat bran,fiber at 125 g/kg. Adding,fiber, improved specific mechanical energy (SME) along with product quality characteristics.