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Feed compositional effects on rheological and microstructural characteristics of high protein vegetable extrudates
Chalmers University of Technology, Sweden.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
Chalmers University of Technology, Sweden.
2016 (English)In: Annual Transactions of the Nordic Rheology Society, 2016, Vol. 24, p. 63-70Conference paper, Published paper (Refereed)
Abstract [en]

In this study, novel high protein biopolymeric melts were quantified by extrusion inline rheological measurements and the microstructure of the extrudates was characterized with optical microscopy. The raw ingredients, i.e. feed composition, used consisted of ternary protein mixtures, i.e. oat, wheat and potato proteins, together with potato starch and potato fibers mixed in different combinations. The rheological response of the high protein vegetable mixtures showed shear thinning behavior independent of the feed composition and moisture content in the range of shear rates investigated. The experimental data fitted well with power law model and the variation of the model parameters was interpreted based on the feed composition and resulting microstructure of the extrudates. Microstructural investigations revealed protein and fibre agglomerates while starch formed a continuous phase.

Place, publisher, year, edition, pages
2016. Vol. 24, p. 63-70
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-27876ISBN: 978-91-637-9105-5 (print)OAI: oai:DiVA.org:ri-27876DiVA, id: diva2:1065530
Conference
25th Nordic Rheology Conference (NRC 2016), May 30 - June 1, 2016, Helsinki, Finland
Available from: 2017-01-16 Created: 2017-01-16 Last updated: 2019-06-20Bibliographically approved

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