Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy

The present work aimed to study the using of extrusion technology under the suitable conditions to produce different types of extruded products, that made from some of cereal such as (yellow corn, brown rice and oat) then incorporated with different type of milk proteins (Sweet whey solid, whey protein concentrate 35%, whey protein concentrate 80%, milk protein concentrate 70% and sodium caseinate) with add ratio (5 to 80% w/w), which include snack, high protein snack, crispy ball snack, high protein crispy. Also, using the extrusion process to produce texturized milk proteins. Furthermore, it used some of extruded milk proteins as a functional ingredients. The effect of milk proteins on the chemical, physical and functional properties of all extruded products were studied. The results showed that protein contents of extruded products increased significantly (p{u2264}0.05) with the addition of milk proteins. The results showed that the expansion index (EI) of snack products varied between 3.61 and 4.94 mm, where the values of (EI) for the extrudates formulated with 5% MPC were similar to the snack corn meal

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