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Textural modification of soya bean/corn extrudates as affected by moisture content, screw speed and soya bean concentration
Author(s) -
Li Siquan,
Zhang Howard Q.,
Tony Jin Z.,
Hsieh Fuhung
Publication year - 2005
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2005.00993.x
Subject(s) - food science , extrusion , water content , plastics extrusion , expansion ratio , volume (thermodynamics) , soya bean , soy flour , moisture , materials science , texture (cosmology) , chemistry , composite material , physics , geotechnical engineering , image (mathematics) , quantum mechanics , artificial intelligence , computer science , engineering
Summary A Clextral BP‐10 (type BC45) co‐rotating twin‐screw extruder was used for texture modification of extrudates. Dry materials were mixed in a mixer for 15 min at low speed before extrusion. Moisture content 21–23% and addition of soya bean flour (0–40%) showed significant influences on the texture of the extrudates. Addition of soya bean flour in the range from 0 to 40% increased the diametrical expansion ratio ( P < 0.01), decreased the hardness ( P < 0.01) and modifies specific volume and chewing behaviours of the extrudates. Increasing moisture content in the range from 21 to 23%, however, significantly decreased specific volume ( P < 0.01), and increases hardness ( P < 0.01) of the extrudates. The hardness and crispness of the extrudates at fracturability of 110 g were graded higher than 6.0 by 30 and 27 of 34 consumer panelists, respectively. Consumer purchase intent showed the highest score of 5.5 in a 9‐point hedonic scale when sample fracturability was at 110 g.