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Sweetened Extruded Corn/Soy Product as Intermediate Moisture Food
Author(s) -
GOMEZ M.H.,
AGUILERA J.M.
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.tb11213.x
Subject(s) - food science , chemistry , moisture , corn oil , soy protein , extrusion , soy flour , hydrolysis , sugar , solubility , corn flour , water activity , water content , organic chemistry , materials science , metallurgy , raw material , geotechnical engineering , bran , engineering
An intermediate moisture food analog of sweetened condensed milk was developed based on soy protein, modified degermed corn, vegetable oil and sugar. Water solubility of corn was increased by extrusion‐cooking followed by saccharification with glucoamylase in a 28% total solids (TS) soy protein‐extruded corn suspension. Enzyme‐modified corn/soy concentrates with 40–45% TS had a water solubility index (WSI) of 56–58% and a DE of 38–40. The final products had 73.5–78.4% TS, 71.5–72.7 WSI at pH 4.1–4.2, and a water activity of 0.82–0.83.