Enrichment of extruded snack products with whey protein

Proizvodi uz dodatak sirutkinih proteina najčešće se odnose na aromatizirane napitke, aromatizirane proteinske pločice i razne dijetetske pripravke. Posljednjih godina sve više se za proizvodnju prehrambenih proizvoda koristi proces ekstruzije. Ovaj proces se, između ostalog, koristi za dobivanje direktno ekspandiranih proizvoda, dakle onih koji se nakon mehaničko-termičke obrade u ekstruderu odmah, ili nakon kraćeg dosušivanja, pakiraju i šalju na tržište. Jedna od takve vrste hrane je «Snack» hrana. Za proizvodnju «Snack» hrane koriste se najčešće dvopužni korotirajući ekstruderi u kojima se sirovina podvrgava visokim temperaturama obrade uz kratko vrijeme zadržavanja unutar ekstrudera te intenzivnu ekspanziju uz nagli pad tlaka. Najčešće se kao osnovne sirovine za ovu vrstu proizvoda koriste kukuruzno, pšenično, raženo i rižino brašno, koje sadrži maksimalno do 9% proteina. Razvojem tehnologije ekstruzije posebna se pozornost poklanja obogaćivanju ekstrudiranih proizvoda različitim, vrstama proteina u koje spadaju i proteini sirutke, te se posebno u smjesu za ekstruziju dodaju u određenim postocima koncentrati proteina sirutke. U ovom radu dat ćemo prikaz najnovijih istraživanja i postignuća ugradnje raznih tipova koncentrata proteina sirutke u vrstu hrane tipa «Snack», koji predstavlja rastući segment prehrambenih proizvoda za direktnu konzumaciju, a kojima dodatak koncentrata proteina sirutke daje dodatnu nutricionističku kvalitetu i funkcionalnost.Highest share in products with whey proteins addition belongs to aromatised drinks, aromatised protein bars and various dietetic preparations. In the last few years, there is increased use of the extrusion process for production of food products. This process is, besides other things, used for obtaining directly expanded products, which are immediately packed and sent on market after mechanical and thermal treatment in extruder, or after drying for a short time. One of these food products is “snack” food. Snack food is made with twin corotating screw extruders, in which raw materials are submitted to high temperatures and short time, with intensive expansion and rapid pressure drop. For the production of this category of food products, basic ingredients like corn, wheat, rye and rice, with the maximum of 9 % of proteins, are used. With the development of extrusion technology, special attention is focused on the enrichment of extruded products with different types of proteins, including proteins. In this paper, review of the newest research and achievements in embedding various types of whey concentrates in snack food will be represented. This category of food products for direct consummation is constantly increasing, and addition of whey protein concentrate adds better nutritional value and increased functionality