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PROTEIN QUALITY OF A WHOLE CORN/WHOLE SOYBEAN MIXTURE PROCESSED BY A SIMPLE EXTRUSION COOKER
Author(s) -
BRESSANI R.,
BRAHAM J. E.,
ELÍAS L. G.,
CUEVAS R.,
MOLINA M. R.
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.tb02543.x
Subject(s) - extrusion , plastics extrusion , cooker , particle size , volume (thermodynamics) , materials science , high protein , food science , corn flour , pulp and paper industry , agronomy , chemistry , chemical engineering , composite material , biology , mechanical engineering , organic chemistry , engineering , raw material , physics , quantum mechanics , bran
The present study was undertaken to determine the effects of extrusion with a Brady Extruder, on a 70:30 corn:soybean blend prepared with whole corn grain ground to a fine, intermediate and coarse particle size, and pre‐treated with water and heat prior to extrusion. The results indicated that it is preferable to use the flour with intermediate or coarse particle size, and that the addition of water up to 17% and the application of heat prior to extrusion yields a product of greater specific volume, high‐water retention and lower trypsin inhibitor activity. Some improvement was also observed on the protein quality of the product. The simple extruder may be useful equipment for community or small cooperative agro‐industries.