Journal of Food Processing & Technology

Mamadou Diakite

Publications

• Research Article
  Microparticulation of Whey Protein Concentrates using the Hot Extrusion Process: The Influence of Protein Concentrations and Other Parameters
  Author(s): M Kamal Hossain, Alexander Krah, Oliver Hensel and Mamadou Diakite M Kamal Hossain, Alexander Krah, Oliver Hensel and Mamadou Diakite
  
  Microparticulation is influenced by many factors of the hot extrusion process, including process and system parameters as well as product properties. The key aim of this study was to investigate the influence of protein concentrations (Cprotein) and process parameters on microparticulation of whey protein using the hot extrusion process. During the extrusion process, demineralized water was used to reach the desired Cprotein of 20, 25, 30 and 35% respectively. The experiments were carried out using a corotating twin-screw extruder (ZSE18HP) with an L/D ratio of 40:1 at 90°C as the maximum barrel temperature. The particle size of the microparticulate whey proteins (MWPs) was measured using laser diffractometry, and particle size distributions were calculated by Fraunhofer approximation. The colors of all extruded samples were determined using the CIE L*a*b* sy.. View More»
  

  Abstract PDF