Acceptability of extruded corn snacks as affected by inclusion of soy protein

Our objectives were to develop acceptable extruded snack products containing soy protein, and to evaluate the influence of soy protein type, soy level, and moisture content. Addition of soy protein increased die temperature and pressure while decreasing motor torque. Results of two consumer tests for 12 prototype products and the most acceptable three samples indicated positive responses. Acceptance correlated highly with consumer attitudes toward soy foods and prior information about health effects of soy protein. Differences between protein types suggested that formulation optimization could develop highly acceptable soy/corn extruded snacks.