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Texturization of Co‐Precipitated Soybean and Peanut Proteins by Twin‐Screw Extrusion
Author(s) -
HAGAN R. C.,
DAHL S. R.,
VILLOTA R.
Publication year - 1986
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.1365-2621.1986.tb11132.x
Subject(s) - extrusion , extrusion cooking , food science , rheology , moisture , soy protein , ultrastructure , materials science , chemistry , soy flour , agronomy , composite material , biology , botany
A co‐precipitated concentrate of soybean and peanut proteins, prepared from flours along with two soy concentrates, a peanut concentrate and a soy‐peanut concentrate blend, were texturized by twin‐screw extrusion followed by rheological, functional and ultrastructural analysis of the textured products. Optimal feed moisture varied among the different feed materials and corresponded to final product moisture. Compared to the other textured products, the textured co‐precipitated concentrate exhibited increased rehydration capacity, decreased peak force and work, moderate expansion and a unique ultrastructure. Product ultrastructure was determined to correspond with rheological and functional characteristics of the extrudates. Co‐precipitation of soybean and peanut proteins resulted in a feed material with modified extrusion performance.