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

• Published in: Journal of food science Vol. 63; no. 5; pp. 864 - 868
• Main Authors: Konstance, R.P, Onwulata, C.I, Smith, P.W, Lu, D, Tunick, M.H, Strange, E.D, Holsinger, V.H
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.09.1998; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Biological and medical sciences; blended foods; Cereal and baking product industries; consistency; Corn; extruded foods; extrusion; Food industries; Food processing industry; Food products; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; grain products; nutrient content; Nutrition; precooked; precooked foods; soy; soybean products; Soybeans; Nutritive value; Porridge; Protein isolate; Cereal flour; Corn flour; Mixture; Operating conditions; Soy protein; Precooking; Lysine; Antinutrient factor; Extrusion; Concentrate; Soybean oil
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1998.tb17915.x

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.