EXTRUSION-COOKING OF SOY-CEREAL AND TUBER BLENDS - PRODUCT PROPERTIES

Citation
Sd. Kulkarni et al., EXTRUSION-COOKING OF SOY-CEREAL AND TUBER BLENDS - PRODUCT PROPERTIES, Journal of Food Science and Technology, 34(6), 1997, pp. 509-512
Citations number
13
Language
INGLESE
art.tipo
Article
ISSN journal
0022-1155
Volume
34
Issue
6
Year of publication
1997
Pages
509 - 512
Database
ISI
SICI code
0022-1155(1997)34:6<509:EOSATB>2.0.ZU;2-W
Abstract
Full fat, medium fat and defatted soy flours were blended individually with cereal flours and tuber. These were extrusion-cooked in a labora tory model single screw extruder. Dimension, expansion ratio, hardness , colour, oil content and free fatty acid contents of the product were determined. The properties of commercially available extrudates and p asta products were also studied for comparison. Addition of soyflours affected the expansion ratio and hardness and varied in the range of 1 .28-2.59 and 74.6-119.7 N. The whiteness of the extrudates before and after frying ranged from 40-65 and 27-43. It was influenced by oil upt ake, expansion ratio after frying and raw material properties. Commerc ial products also showed the same trend for colour. However, frying re duced the hardness by 50 to 80% in all the products. Pasta extrudates expanded more (2-3 times) in terms of thickness, compared to 1.5-2.0 t imes in length. All types of soyflours, thus, can be blended with cere als/tubers for extruded products.