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TEXTURIZATION OF SUNFLOWER/SOY FLOUR MIXTURES: CHEMICAL AND NUTRITIVE EVALUATION
Author(s) -
YÁÑEZ ENRIQUE,
VÁSQUEZ MAGAL Y,
SÁNCHEZ FERNANDO
Publication year - 1979
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.1365-2621.1979.tb09123.x
Subject(s) - sunflower , food science , chemistry , methionine , casein , protein efficiency ratio , extrusion cooking , lysine , extrusion , hydrolysis , soy flour , protein quality , soy protein , wheat flour , amino acid , biochemistry , feed conversion ratio , biology , agronomy , materials science , body weight , starch , metallurgy , endocrinology
ABSTRACT The thermoplastic extrusion technique using a Wenger, X‐25 extrusion cooker was applied to mixtures of sunflower flour and soy flour in the ratios 1:1 (TSP 1 ) and 3:1 (TSP 2 ). The processing conditions were as follows: extrusion moisture 18%, feed rate 2750 g/min and extrusion temperature 145°C. Proximate analyses were performed on TSP, and TSP. The amino acid content of sunflower flour and of TSP, were determined in a Perkin‐Elmer amino acid analyzer after acid hydrolysis of the proteins. The protein content of TSP, and TSP, was 46 and 48%, respectively, and both samples were tested for their PER in rats. The values obtained were 1.96 for TSP, and 1.63 for TSP. The casein control diets gave PERs of 2.54 and 2.48, respectively. Supplementation of TSP, with 0.15% DL‐methionine improved its PER to 2.32 (P < 0.05), but 0.30% of the same amino acid failed to produce a further increase in protein efficiency ratio. Supplementation of TSP, with 0.1% L‐lysine improved the PER to 2.09 but this value was not as good as methionine‐ supplemented TSP. Apparent digestibilities shown by these texturized, high protein flour mixtures may be considered satisfactory.