TY  - BOOK
AU  - Ahmed Ali Abdelmaksoud Ali
AU  - Ismail Hussein Ismail Abdelghany  , 
AU  - Khaled Said Nagy  , 
AU  - Mohamed Abdelghany Ibrahim Elasser  , 
TI  - Functional properties of extruded milk proteins / 
PY  - 2014///
CY  - Cairo : 
PB  - Ahmed Ali Abdelmaksoud Ali , 
KW  - Extrusion process
KW  - Functional properties
KW  - Milk proteins
N1  - Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy; Issued also as CD
N2  - 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
UR  - http://172.23.153.220/th.pdf
ER  -