Textural modification of soya bean/corn extrudates as affected by moisture content, screw speed and soya bean concentration

International Journal of Food Science and Technology

Volumn 40, Issue 7, 2005, Pages 731-741

  Li, Si Quan ^a   Zhang, Howard Q ^b   Jin, Z Tony ^a   Hsieh, Fu Hung ^c  

^a OHIO STATE UNIVERSITY   (United States)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

^c UNIVERSITY OF MISSOURI   (United States)

Author keywords

Corn meal; Extrusion; Moisture content; Soya bean flour; Texture modification

Indexed keywords

GLYCINE MAX; ZEA MAYS;

EID: 23744504220     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.00993.x     Document Type: Review

References (24)

1. American Soybean Association (2004). Soy Stats, A Reference Guide To Important Soybean Facts & Figures. Saint Louis, MO: ASA. Information was also available on-line at: http://www.soystats.com/2004/Default-frames.htm, accessed in October 2004.
2. Bookwalter, G.N. (1977). Corn-based foods used in food aid programs: stability characteristics-a review. Journal of Food Science, 42, 1421.
3. Bookwalter, G.N., Mustakas, G.C., Kwolek, W.F., McHgee, J.E. & Albretch, W.J. (1971). Full-fat soy flour extrusion cooked: properties and food use. Journal of Food Science, 36, 5.
4. Bressani, R., Murillo, B. & Elias, L.G. (1974). Whole soybeans as a means of increasing protein and calories in maize-based diets. Journal of Food Science, 39, 577.
5. Charles, A.L., Ho, C.T. & Huang, T.C. (2001). Role of lipids in Taiwanese flaky snack. Journal of Food Lipids, 8, 115-130.
6. FAO/WHO/UNO (1985). Energy and Protein Requiremets, Report of a Joint Expert Consultation. Technical report-series No. 724. Geneva, Switzerland: World Health Organization.
7. Harper, J.M. & Jansen, G.R. (1981). Nutritious Foods Produced by Low-Cost Extrusion Technology. LEC-report 10. Fort Collins, CO: Departments of Agricultural and Chemical Engineering and Food Science and Nutrition, Colorado State University.
8. Henkel, J. (2000). Soy: health claims for soy protein, questions about other components. FDA Consumer, 34, 56
9. Kollengode, A.N.R., Hanna, M.A. & Cuppett, S. (1996). Volatiles retention as influenced by method of addition during extrusion cooking. Journal of Food Science, 61, 985.
10. Leblabc, M.J., Gavino, V., Perea, A., Yousef, I.M., Levy, E. & Tuchweber, B. (1998). The role of dietary choline in the beneficial effects of lecithin on the secretion of biliary lipids in rats. Biochimica-et-Biophysica- Acta, 1393, 223.
11. Li, S.Q. & Yang, R.H. (1995). Studies on the water solubility of Tung cake proteins. Xiangtan Daxue Ziran Kexue Xuebao, 17, 46-49.
12. Li, S.Q. & Zhang, Q.H. (2001). Advances in the development of functional foods from buckwheat. Critical Review of Food Science and Nutrition, 41, 451-464.
13. Li, S.Q., Zhang, Q.H., Lee, Y.Z. & Pham, T.V. (2003). Effects of Pulsed Electric Fields and thermal processing on the stability of bovine Immunoglobulin G (IgG) in enriched soymilk. Journal of Food Science, 68, 1201-1207.
14. Liu, K.S. (1997). Soybeans: Chemistry, Technology and Utilization. Florence, KY: International Thomson Publishing.
15. Mustakas, G.C., Griffin, E.L., Allen, L.E. & Smith, O.B. (1964). Production and nutritional evaluation of extrusion-cooked full-fat soybean flour. Journal of American Oil Chemistry Society, 41, 607.
16. Mustakas, G.C., Albrecht, W.J., McGhee, J.E., Black, L.T., Bookwalter, G.N. & Griffin, E.L. (1969). Lipoxygenase deactivation to improve stability, odor and flavor of fullfat soy flour. Journal of American Oil Chemistry Society, 46, 623.
17. Ocon, A., Anzaldua-Morales, A., Quintero, A. & Gastelum, G. (1995). Texture of pecans measured by sensory and instrumental means. Journal of Food Science, 60, 1333-1336.
18. Penfield, M.P. & Griswold, R.H. (1979). Evaluating food by objective methods. In: The Experimental Study of Food. (edited by A. M. Campbell, M. P. Penfield & R. H. Griswold, ). 459 pp. Boston: Houghton Mifflin Company.
19. Reynolds, T. (1987). Plant flavonoids in biology and medicine II (book review). Journal of Experimental Botany, 40, 711.
20. SAS Institute Inc. (1999). SAS User's Guide. Statistical Analysis System. Cary, NC: SAS Institute.
21. Schwimmer, S. (1981). Source Book of Food Enzymology. Westport, CT: Avi Publishing Co.
22. Sugiyama, K., Yamakawa, A., Kumazawa, A. & Saeki, S. (1997). Methionine content of dietary proteins affects the molecular species composition of plasma phosphatidylcholine in rats fed a cholesterol-free diet. Journal of Nutrition, 127, 600.
23. Zayas, J. F. (1994). Corn germ protein: Functional properties in a model system and in food products. Biotechnology in Agriculture and Forestry, 25, 513-35.
24. Zhu, S., Riaz, M.N. & Lusas, E.W. (1996). Effect of different extrusion temperatures and moisture content on lipoxygenase inactivation and protein solubility in soybean. Journal of Agricultural and Food Chemistry, 44, 3315.