Functional characteristics of texturized defatted soy flour;Caracteristicas funcionales de soya desengrasada texturizada

Agrociencia

Volumn 38, Issue 1, 2004, Pages 63-73

  Rueda, Jhonny ^a   Kil Chang, Yoon ^a   Martínez Bustos, Fernando ^b  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b DEPARTAMENTO DE FÍSICA   (Mexico)

Author keywords

Extrusion; Soy flour; Textured soy protein

Indexed keywords

GLYCINE MAX;

EID: 23344454065     PISSN: 14053195     EISSN: 14053195     Source Type: Journal    
DOI: None     Document Type: Article

References (24)

1. AACC. 1995. Approved Methods of the American Association of Cereal Chemistry (9th ed). American Association of Cereal Chemists, St Paul, MN, USA.
2. Anderson, R. A., H. F. Conway, V. F. Pfeifer, and E. L. Griffin Jr. 1969. Roll and extrusion-cooking of grain sorghum grits. Cereal Sci. Today 14: 372-375, 381.
3. Box, G. E. P., and B. D. Wilson. 1951. Some new three level designs for the study of quantitative variables. Technometrics 2: 455-475.
4. Cheftel, J. C. 1986. Nutritional effects of extrusion cooking. Food Chem. 20: 263-283.
5. Chiang, B -Y, and J. A. Johnson. 1977. Gelatinization of starch in extruded products. Cereal Chem. 54: 436-443.
6. Cummings, D B, J. M. Stanley, and J. M. Deman. 1972. Textural properties and ultrastructure on an extruded soybean product. Ins. Can. Tech. Alim. 5: 124-128.
7. Diosady, L. L. D. Paton, N. Rosen, L. J. Rubin, and C. Athanassoulias.1985. Degradation of wheat starch in a single screw extruder: mechano-kinetic breakdown of cooked starch. J. Food Sci. 50: 1697-1699.
8. Harman, D. V., and J. M. Harper. 1973. Effect of extruder geometry on torque and flow. Transations of ASAE 16: 1175-1178.
9. Harris P. L., S. L. Cuppett, J. H. Rupnow, C. E. Walker, R. F. Mumm, and M. A. Hanna. 1988. Optimization of initial moisture, pH, and extrusion temperature on an acetone-extracted maize gluten meal and soy extrudate for use in pet foods. Cereal Chem. 65: 267-270.
10. Hayakawa, I., N. Hayashi, T. Urushima, and F. Fujio. 1988. Texturization of whole soybean in a twin screw extruder. J. Faculty Agron. Kyushu Univ. 33: 213-220.
11. Konstance, R. P., C. I. Onwulata, P. W. Smith, D. Lu, M. H. Tunick, Strange, E. D., and V. H. Holsinger. 1998. Nutrient-based corn and soy products by twin screw extrusion. J. Food Sci. 63: 864-868.
12. Launay, B., and J. M. Lish. 1983. Twin-screw extrusion cooking of starches: flow behavior of starch pastes, expansion and mechanical properties of extrudates. J. Food Eng. 2: 259-280.
13. Lusas, W. E., and N. M. Riaz. 1995. Soy protein products: processing and use. J. Nutr. 125: 573S-580S.
14. Mercier, C., and P. Feillet. 1975. Modification of carbohydrate components by extrusion cooking of cereal products. Cereal Chem. 52: 283-297.
15. Mustakas, G. C., E. L. Griffrin, L. E. Allen, and O. B. Smith. 1964. Production and nutritional evaluation of extrusion-cooked full-fat soybean flour. J. Am. Oil Chem. Soc. 41: 607-611.
16. Mustakas, G. C., W. J. Albrecht, G. N. Bookwalter, J. E. Mc. Ghee, W. F. Kwolek, and E. L. Griffrin Jr. 1970. Extruder processing to improve nutritional quality, flavor and keeping quality of full-fat soybean flour. Food Tech. 24(6): 1290-1296.
17. 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.
18. Otun, E. L, A. Crawshaw, and P. J. Frazier. 1986. Flow behaviour and structure of proteins and starches during extrusion cooking. In: Faridi H, and J. M. Faubion (eds). Fundamentals of Dough Rheology. St. Paul, AACC.
19. Smith, O. B. 1974. Textures by extrusion processing. In: Short Course for Fabricated Food of the American Chemical Society. Las Vegas, Nevada, pp: 13-18.
20. Smith, O, B. 1975. Textured vegetable proteins. In: The World Soybean Research Conference, at the University of Illinois, pp: 3-8.
21. StatSoft Inc. 1995. Statistica for Windows. Release S O, A StatSoft, Inc. Tulsa, Ok, USA.
22. Taranto, M. V., W. W. Meinke, C. M. Carter, and K. F. Maffil. 1975. Parameter affecting production and characters of extrusion texturized deffated glandless cotton seed meal. J. Food Sci. 40: 1264-1269.
23. Taranto M. V., G. F. Cegla, K. R. Bell, and K. C. Rhee. 1978a. Texturized cottonseed and soy flours. A microscopy analysis. J. Food Sci. 43:767-771.
24. Taranto M. V., G. F. Cegla, and K. C. Rhee. 1978b. Morphological, ultrastructural and rheological evaluation of soy and cottonseed flours texturized by extrusion and non-extrusion processing. J. Food Sci. 43: 973-979, 984.