A Clextral BP-10 (type BC45) co-rotating twin-screw extruder was used for texture modification of extrudates. Dry materials were mixed in a mixer for 15 min at low speed before extrusion. Moisture content 21-23% and addition of soya bean flour (0-40%) showed significant influences on the texture of the extrudates. Addition of soya bean flour in the range from 0 to 40% increased the diametrical expansion ratio (P < 0.01), decreased the hardness (P < 0.01) and modifies specific volume and chewing behaviours of the extrudates. Increasing moisture content in the range from 21 to 23%, however, significantly decreased specific volume (P < 0.01), and increases hardness (P < 0.01) of the extrudates. The hardness and crispness of the extrudates at fracturability of 110 g were graded higher than 6.0 by 30 and 27 of 34 consumer panelists, respectively. Consumer purchase intent showed the highest score of 5.5 in a 9-point hedonic scale when sample fracturability was at 110 g.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.