Artículos de revistas
Functional Characteristics Of Texturized Defatted Soy Flour [caracteristicas Funcionales De Soya Desengrasada Texturizada]
Registro en:
Agrociencia. , v. 38, n. 1, p. 63 - 73, 2004.
14053195
2-s2.0-23344454065
Autor
Rueda J.
Kil-Chang Y.
Martinez-Bustos F.
Institución
Resumen
Defatted soy flour was extruded in a Brabender single-screw laboratory scale extruder. The effects of barrel temperature, screw speed and feed moisture content on expansion, water absorption index, water hydration capacity and hardness of the extruded products were studied. Response surface methodology, using an incomplete factorial was applied, with combinations of barrel temperature (135, 140, 150, 160, 165°C), screw speed (110, 125, 150, 175, 190 rpm), and feed moisture (21, 22, 24, 26, 27%). A continuous increase in barrel temperature and screw speed increased the expansion, water absorption index, water hydration capacity and hardness of the extruded products. The highest specific volume was found with higher barrel temperature and higher screws speeds. Besides, a simultaneous increase of barrel temperature and screw speed increased the water solubility index of the extrudates. 38 1 63 73 (1995) Approved Methods of the American Association of Cereal Chemistry (9th Ed), , American Association of Cereal Chemists, St Paul, MN, USA Anderson, R.A., Conway, H.F., Pfeifer, V.F., Griffin Jr., E.L., Roll and extrusion-cooking of grain sorghum grits (1969) Cereal Sci. Today, 14, pp. 372-375 Box, G.E.P., Wilson, B.D., Some new three level designs for the study of quantitative variables (1951) Technometrics, 2, pp. 455-475 Cheftel, J.C., Nutritional effects of extrusion cooking (1986) Food Chem., 20, pp. 263-283 Chiang, B.Y., Johnson, J.A., Gelatinization of starch in extruded products (1977) Cereal Chem., 54, pp. 436-443 Cummings, D.B., Stanley, J.M., Deman, J.M., Textural properties and ultrastructure on an extruded soybean product (1972) Ins. Can. Tech. Alim., 5, pp. 124-128 Diosady, L., Paton, L.D., Rosen, N., Rubin, L.J., Athanassoulias, C., Degradation of wheat starch in a single screw extruder: Mechano-kinetic breakdown of cooked starch (1985) J. Food Sci., 50, pp. 1697-1699 Harman, D.V., Harper, J.M., Effect of extruder geometry on torque and flow (1973) Transations of ASAE, 16, pp. 1175-1178 Harris, P.L., Cuppett, S.L., Rupnow, J.H., Walker, C.E., Mumm, R.F., Hanna, M.A., Optimization of initial moisture, pH, and extrusion temperature on an acetone-extracted maize gluten meal and soy extrudate for use in pet foods (1988) Cereal Chem., 65, pp. 267-270 Hayakawa, I., Hayashi, N., Urushima, T., Fujio, F., Texturization of whole soybean in a twin screw extruder (1988) J. Faculty Agron. Kyushu Univ., 33, pp. 213-220 Konstance, R.P., Onwulata, C.I., Smith, P.W., Lu, D., Tunick, M.H., Strange, E.D., Holsinger, V.H., Nutrient-based corn and soy products by twin screw extrusion (1998) J. Food Sci., 63, pp. 864-868 Launay, B., Lish, J.M., Twin-screw extrusion cooking of starches: Flow behavior of starch pastes, expansion and mechanical properties of extrudates (1983) J. Food Eng., 2, pp. 259-280 Lusas, W.E., Riaz, N.M., Soy protein products: Processing and use (1995) J. Nutr., 125, pp. 573S-580S Mercier, C., Feillet, P., Modification of carbohydrate components by extrusion cooking of cereal products (1975) Cereal Chem., 52, pp. 283-297 Mustakas, G.C., Griffrin, E.L., Allen, L.E., Smith, O.B., Production and nutritional evaluation of extrusion-cooked full-fat soybean flour (1964) J. Am. Oil Chem. Soc., 41, pp. 607-611 Mustakas, G.C., Albrecht, W.J., Bookwalter, G.N., Ghee, J.E.Mc., Kwolek, W.F., Griffrin Jr., E.L., Extruder processing to improve nutritional quality, flavor and keeping quality of full-fat soybean flour (1970) Food Tech., 24 (6), pp. 1290-1296 Neven, L., (1996) Isoflavones-an Overview of Benefits for Health and Market, , SoyLife Nederland BV Burgstraat 12 4283 GG Giessen, The Netherlands Aro-food-Industry Hi- Tech- November/December Otun, E.L., Crawshaw, A., Frazier, P.J., Flow behaviour and structure of proteins and starches during extrusion cooking (1986) Fundamentals of Dough Rheology, , Faridi H, and J. M. Faubion (eds). St. Paul, AACC Smith, O.B., Textures by extrusion processing (1974) Short Course for Fabricated Food of the American Chemical Society, pp. 13-18. , Las Vegas, Nevada Smith, O.B., Textured vegetable proteins (1975) The World Soybean Research Conference, at the University of Illinois, pp. 3-8 (1995) Statistica for Windows, , Release S O, A StatSoft, Inc. Tulsa, Ok, USA Taranto, M.V., Meinke, W.W., Carter, C.M., Maffil, K.F., Parameter affecting production and characters of extrusion texturized deffated glandless cotton seed meal (1975) J. Food Sci., 40, pp. 1264-1269 Taranto, M.V., Cegla, G.F., Bell, K.R., Rhee, K.C., Texturized cottonseed and soy flours. A microscopy analysis (1978) J. Food Sci., 43, pp. 767-771 Taranto, M.V., Cegla, G.F., Rhee, K.C., Morphological, ultrastructural and rheological evaluation of soy and cottonseed flours texturized by extrusion and non-extrusion processing (1978) J. Food Sci., 43, pp. 973-979