Nutrient-based corn and soy products by twin-screw extrusion

被引：30

作者：

Konstance, RP ^{[1
]}

Onwulata, CI ^{[1
]}

Smith, PW ^{[1
]}

Lu, D ^{[1
]}

Tunick, MH ^{[1
]}

Strange, ED ^{[1
]}

Holsinger, VH ^{[1
]}

机构：

[1] ARS, USDA, Eastern Reg Res Ctr, Wyndmoor, PA 19038 USA

来源：

JOURNAL OF FOOD SCIENCE | 1998年 / 63卷 / 05期

关键词：

extrusion; corn; soy; precooked; consistency; nutrition;

D O I：

10.1111/j.1365-2621.1998.tb17915.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 degrees 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 degrees C and feed moistures 8.5 to 18%. The extrusion of lower valued concentrates at 100 to 115 degrees C with moisture from 12 to 18% produced a precooked mix that was high In nutrients and contained the most available lysine.

引用

页码：864 / 868

页数：5

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