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Nutrient‐based Corn and Soy Products by Twin‐screw Extrusion
Author(s) -
KONSTANCE R. P.,
ONWULATA C. I.,
SMITH P.W.,
LU D.,
TUNICK M. H.,
STRANGE E. D.,
HOLSINGER V. H.
Publication year - 1998
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.1365-2621.1998.tb17915.x
Subject(s) - food science , soy protein , extrusion , moisture , extrusion cooking , nutrient , chemistry , soybean meal , corn meal , soy flour , high protein , lysine , materials science , starch , biochemistry , organic chemistry , raw material , amino acid , metallurgy
Blends were developed to provide 20% protein, 12% fat, 68% carbohydrate and 8% moisture. High protein soy products (full fat flakes, protein isolate and/or concentrate) were formulated with corn meal and soybean oil to provide high protein and fat. The blends were extruded to provide pre‐cooked foods that could be reconstituted at 40°C to a porridge or gruel, eliminating prolonged cooking or degradation of heat labile nutrients. Two types of soy isolate and concentrate were evaluated under extrusion temperatures from 100 to 130°C and feed moistures 8.5 to 18%. The extrusion of lower valued concentrates at 100 to 115°C with moisture from 12 to 18% produced a precooked mix that was high in nutrients and contained the most available lysine.