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ULTRASTRUCTURAL CHANGES IN DEFATTED SOY FLOUR INDUCED BY NONEXTRUSION TEXTURIZATION
Author(s) -
TARANTO M. V.,
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.tb15286.x
Subject(s) - food science , soy protein , ultrastructure , soy flour , chemistry , texture (cosmology) , carbohydrate , matrix (chemical analysis) , raw material , botany , chromatography , biology , biochemistry , organic chemistry , artificial intelligence , computer science , image (mathematics)
A Korean “textured” snack food press (Hand Press) was used to produce nonextrusion soy products. Constant processing conditions were plate temperature, top and bottom (190°C); pressure (21.1 kg/cm 2 ); raw material moisture (30%) and premoistened sample mass (25g). The varying condition was retention time (2, 4, 6, 8 and 10 sec). The present study was initiated to investigate the sequence of cellular and sub‐cellular changes taking place during the development of texture in defatted soy flour. Ultrastructural changes produced during nonextrusion texturization occurred in the following well‐defined stages: two (2) set stage, fusion of flour components; 2–8 sec stage, protein bodies deformed, ruptured and fused with carbohydrates forming a protein carbohydrate matrix and final, 10 sec stage, fibrillation of the protein‐carbohydrate matrix.