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Maize-soy-based ready-to-eat extruded snack food.

Adesina, A. A. and Sowbhagya, C. M. and Bhattacharya, S. and Zakiuddin Ali, S. (1998) Maize-soy-based ready-to-eat extruded snack food. Journal of Food Science and Technology, 35 (1). 40-43, 23 ref..

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Abstract

Effect of Incorporation of defatted soy flour (15 to 35%) In maize flour and its extrusion in a single screw extruder at 125° to 175ºC was investigated on the extrudate quality characters such as bulk density, volume, hardness, expansion index, water absorption index and sensory properties. Maize alone gave the highest expansion (4.63) and contributed to enhanced expansion and colour of the different blends. On the other hand, soy alone gave the least expansion (1.25) upon extrusion, but contributed to improved textural characteristics of the extrudates. A 75:25 maize:soy blend extruded at 150ºC exhibited optimum quality characteristics. Addition of 10% sugar reduced expansion and hardness of the product, while addition of 2% chilli reduced only its hardness. However, both were acceptable. Inclusion of soy improved the protein content of the blend. Trypsin inhibitor activity in the soy flour was reduced by about 30% upon extrusion.

Item Type: Article
Uncontrolled Keywords: CORN-; EXTRUSION-; FLOURS-; FLOURS-CEREAL; SNACK-FOODS; SOY-PRODUCTS; CORN-FLOUR; SOY-MEAL
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 22 Legumes-Pulses > 02 Maize
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2012 04:09
Last Modified: 30 May 2012 10:11
URI: http://ir.cftri.com/id/eprint/7784

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