Open AccessEvaluation of Maize/Soybean Blends for Snack Production by Extrusion Cooking
Author(s) -
Adetokunbo A. Osibanjo,
C. M. Sowbhagya,
OO Olatunji
Publication year - 2022
Publication title -
european of agriculture and food sciences
Language(s) - English
Resource type - Journals
ISSN - 2684-1827
DOI - 10.24018/ejfood.2022.4.2.453
Subject(s) - extrusion , raw material , extrusion cooking , materials science , expansion ratio , food science , composite material , chemistry , organic chemistry
The effect of component raw material ratio and extrusion temperature on physico-chemical and mechanical characteristics as well as acceptability of some snack products was investigated. Five different blends of maize and soybeans were extruded at five different temperatures in a total of nine runs, using a computer aided experimental design. Maize was found to enhance colour and expansion while soybeans enhanced textural characteristics of the extrudates. Extrudates of blends had better physico-chemical and textural properties than those of maize or soybean alone. Temperature also enhanced textural and mechanical properties. The sample with optimum characteristics and most acceptable is a 75/25 maize/soybean blend extruded at 150 oC, followed by the 82/18 blend at 168 oC.