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MICROSCOPIC STRUCTURE OF TEXTURED COTTONSEED FLOUR BLENDS
Author(s) -
CEGLA G. F.,
TARANTO M. V.,
BELL K. R.,
RHEE K. C.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02416.x
Subject(s) - cottonseed , polarized light microscopy , food science , texture (cosmology) , matrix (chemical analysis) , materials science , cottonseed meal , rheology , chemistry , composite material , raw material , organic chemistry , physics , artificial intelligence , computer science , optics , image (mathematics) , bran
Native and denatured (steam heated) glandless and deglanded cottonseed flours fortified with Na 2 SO 3 , NaH 2 PO 2 , or rice flour were texturized. The products were embedded in epoxy resin, sectioned, stained and examined with the light microscope. Two morphological characteristics of cottonseed extrudates were found to influence their rheological properties: the uniformity of the protein matrix and the distribution of insoluble carbohydrates within that matrix. In general, the more uniform the protein matrix, the greater the stress; the more evenly dispersed the insoluble carbohydrates, the greater the resilience. Differences in the texture of extrudates based on the additives used to fortify the cottonseed flours could be explained by the light microscopy technique used in this study.