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Influence of extrusion variables on the protein in vitro digestibility and protein solubility of extruded soy tarhana
Author(s) -
Ainsworth Paul,
Fuller David,
Plunkett Andrew,
İbanoğlu Şenol
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199904)79:5<675::aid-jsfa234>3.0.co;2-a
Subject(s) - extrusion , food science , solubility , soy flour , soy protein , plastics extrusion , chemistry , extrusion cooking , response surface methodology , materials science , chromatography , organic chemistry , composite material , starch
Abstract Tarhana, supplemented with 150 g kg −1 full‐fat soy flour, was extruded at different extrusionconditions (barrel temperature: 80–120°C; screw speed:100–300 rpm; feed rate: 10–20 kg h −1 ) using a twin‐screw extruder. The effect ofextrusion conditions on the in vitro digestibility(PD) of the protein and protein solubility (PS)was investigated using response surface methodology. Regressionequations for predicting PD and PS were developed. While the barreltemperature had a significant effect on PD ( P <0.1), feed rate was the most significant variable on PSof the samples ( P <0.05). Since the proteinsolubility should be high for the instant properties of extruded soytarhana soup, it is suggested that soy tarhana should be extruded atlow feed rates (ie high residence times) while high barreltemperatures should be achieved for the inactivation ofantinutritional factors present in the soy flour. © 1999 Society of Chemical Industry