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    Instant properties of ingredients used for point of consumption production of high-moisture food structures selectively fortified with protein and dietary fibre

    Year: 2019

    Journal: J. Food Eng., Volume 263, DEC, page 204–212

    Authors: Calton, Alex; Ma, Hairan; Nordlund, Emilia; Poutanen, Kaisa; Sozer, Nesli

    Keywords: Powder properties; Protein isolates; Instant food preparation; Starch and fibre; Spoonable and drinkable products; Viscosity

    This study aimed to understand the powder properties of ingredients (whey and potato protein isolates, fine and coarse non-digestible maltodextrin, instant waxy maize and potato starches) that allow point of consumption machine-production of protein and fibre fortified products of varying consistency. Common characteristics of ingredients suitable for instant food preparation and use included free powder flow (avalanche angles of 42.2-46.4 degrees), large particle size with narrow size distribution (d(50) = 177-309 mu m), high porosity and rapid de agglomeration into primary particles in contact with water. Instant production of liquid (< 0.1 Pa s) and semisolid (1-4 Pa s) model products enriched with high protein and/or high dietary fibre, at concentrations justifying nutrition claim, was demonstrated. Texture of semi-solid products was modulated with waxy maize starch that appeared as densely packed swollen granules in a solution of non-viscous whey protein and/or non-digestible maltodextrin.
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