Effects of process variables and addition of polydextrose and whey protein isolate on the properties of barley extrudates

Satu Kirjoranta; Kari Solala; Jussi-Petteri Suuronen; Paavo Penttilä; Marko Peura; Ritva Serimaa; Maija Tenkanen; Kirsi Jouppila

doi:10.1111/j.1365-2621.2012.02956.x

Effects of process variables and addition of polydextrose and whey protein isolate on the properties of barley extrudates

Satu Kirjoranta, Kari Solala, Jussi-Petteri Suuronen, Paavo Penttilä, Marko Peura, Ritva Serimaa, Maija Tenkanen, Kirsi Jouppila

Research output: Contribution to journal › Article › Scientific › peer-review

Original language	English
Journal	International Journal of Food Science and Technology
Volume	47
Issue number	6
Pages (from-to)	1165-1175
Number of pages	11
ISSN	0950-5423
DOIs	https://doi.org/10.1111/j.1365-2621.2012.02956.x
Publication status	Published - 2012
MoE publication type	A1 Journal article-refereed

Fields of Science

Barley
extrusion
polydextrose
snacks
whey protein isolate
TWIN-SCREW EXTRUSION
DIETARY FIBER
BETA-GLUCAN
PHYSICAL-PROPERTIES
FUNCTIONAL-PROPERTIES
POMACE BLENDS
STARCH BLENDS
BY-PRODUCTS
CORN MEAL
QUALITY
114 Physical sciences
416 Food Science

Cite this

Kirjoranta, S., Solala, K., Suuronen, J-P., Penttilä, P., Peura, M., Serimaa, R., ... Jouppila, K. (2012). Effects of process variables and addition of polydextrose and whey protein isolate on the properties of barley extrudates. International Journal of Food Science and Technology, 47(6), 1165-1175. https://doi.org/10.1111/j.1365-2621.2012.02956.x

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title = "Effects of process variables and addition of polydextrose and whey protein isolate on the properties of barley extrudates",

keywords = "Barley, extrusion, polydextrose, snacks, whey protein isolate, TWIN-SCREW EXTRUSION, DIETARY FIBER, BETA-GLUCAN, PHYSICAL-PROPERTIES, FUNCTIONAL-PROPERTIES, POMACE BLENDS, STARCH BLENDS, BY-PRODUCTS, CORN MEAL, QUALITY, 114 Physical sciences, 416 Food Science",

author = "Satu Kirjoranta and Kari Solala and Jussi-Petteri Suuronen and Paavo Penttil{\"a} and Marko Peura and Ritva Serimaa and Maija Tenkanen and Kirsi Jouppila",

year = "2012",

doi = "10.1111/j.1365-2621.2012.02956.x",

language = "English",

volume = "47",

pages = "1165--1175",

journal = "International Journal of Food Science and Technology",

issn = "0950-5423",

publisher = "Wiley",

number = "6",

}

Effects of process variables and addition of polydextrose and whey protein isolate on the properties of barley extrudates. / Kirjoranta, Satu; Solala, Kari; Suuronen, Jussi-Petteri; Penttilä, Paavo; Peura, Marko; Serimaa, Ritva; Tenkanen, Maija ; Jouppila, Kirsi.

In: International Journal of Food Science and Technology, Vol. 47, No. 6, 2012, p. 1165-1175.

Research output: Contribution to journal › Article › Scientific › peer-review

TY - JOUR

T1 - Effects of process variables and addition of polydextrose and whey protein isolate on the properties of barley extrudates

AU - Kirjoranta, Satu

AU - Solala, Kari

AU - Suuronen, Jussi-Petteri

AU - Penttilä, Paavo

AU - Peura, Marko

AU - Serimaa, Ritva

AU - Tenkanen, Maija

AU - Jouppila, Kirsi

PY - 2012

Y1 - 2012

KW - Barley

KW - extrusion

KW - polydextrose

KW - snacks

KW - whey protein isolate

KW - TWIN-SCREW EXTRUSION

KW - DIETARY FIBER

KW - BETA-GLUCAN

KW - PHYSICAL-PROPERTIES

KW - FUNCTIONAL-PROPERTIES

KW - POMACE BLENDS

KW - STARCH BLENDS

KW - BY-PRODUCTS

KW - CORN MEAL

KW - QUALITY

KW - 114 Physical sciences

KW - 416 Food Science

U2 - 10.1111/j.1365-2621.2012.02956.x

DO - 10.1111/j.1365-2621.2012.02956.x

M3 - Article

VL - 47

SP - 1165

EP - 1175

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

SN - 0950-5423

IS - 6

ER -

Access to Document

10.1111/j.1365-2621.2012.02956.x