Open AccessEffects of extrusion variables on extrudate characteristics from corn-based enriched with soybean residue
Author(s) -
K. Unsaeng,
Pimkhuan Hannantaanan,
M. Phongpipatpong
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/301/1/012057
Subject(s) - die swell , extrusion , plastics extrusion , residue (chemistry) , absorption of water , food science , response surface methodology , water content , moisture , soybean meal , materials science , extrusion cooking , pulp and paper industry , chemistry , agronomy , raw material , chromatography , composite material , biology , biochemistry , geotechnical engineering , organic chemistry , engineering
Soybean residue is a food processing by-product of soya milk or tofu production process. It consists of rich protein and fiber. As a result, reprocessing soybean residue as human food can be a worthwhile alternative. This research focuses on studying the effects of extrusion process and the extrudate characteristics. The mixture of corn grit and soybean residue flour was extruded by single-screw extruder to produce high protein snack. Experimental design was performed by Box-Behnken design and Response surface methodology (RSM) was used to assess the effects on extrusion variables, including screw speed (370-430 RPM), soybean residue flour content (20-40%) and feed moisture (14-18%) on the properties of the extrudates including, expansion ratio (ER), density (D), water absorption index (WAI), water solubility index (WSI) and hardness (H). Analysis of variance showed that the most significant variables are soybean residue, which has negative effect on ER and positive effect on H, and screw speed, which has positive effect on ER and H, while feed moisture is non-significant in most characteristics.