Single‐Screw Extrusion of Defatted Soy Flour, Corn Starch and Raw Beef Blends

Park, Jihye; Rhee, K.S.; Kim, B.K.

doi:10.1111/j.1365-2621.1993.tb03201.x

Cited by 43 publications

(40 citation statements)

References 14 publications

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“…In this study, a quadratic effect of feed moisture on ER was found, and the maximum ER was obtained when feed moisture was around 28%. Park et al (1993) studied the extrusion of soy flour-corn starch-raw beef blends in a single-screw extruder and reported similar results with 23% feed moisture predicted for having optimum ER. Sun and Muthukumarappan (2002) extruded corn flour and soy flour blends in a single-screw extruder and also reported that ER increased with increasing feed moisture from 15% to 18% and then decreased with further increasing to 21%.…”

Section: Expansion Ratio (Er)supporting

confidence: 61%

“…RSM has been effectively used in several extrusion studies to relate the product characteristics to extrusion variables (Chen et al 1991;Park et al 1993;Nwabueze 2008;Altan et al 2008;Pansawat et al 2008;Sibel and Fahrettin 2008;Aylin et al 2008;Altan et al 2009). …”

Section: Introductionmentioning

confidence: 97%

“…Sun and Muthukumarappan (2002) studied single-screw extruder effects of soy flour content, feed moisture, screw speed, and barrel temperature on some physical properties of the extrudates. Park et al (1993) studied the effects of feed moisture, corn starch levels, and process temperature on selected physical properties of soy flour-corn starch-raw beef extrudates using a single-screw extruder.…”

Section: Introductionmentioning

confidence: 99%

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Twin-screw Extrusion of Corn Flour and Soy Protein Isolate (SPI) Blends: A Response Surface Analysis

Ramaswamy

Boye

2009

Food Bioprocess Technol

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The effects of feed moisture, screw speed, and barrel temperature on physical properties of extruded corn flour and soy protein isolate (SPI) blends were investigated in a co-rotating twin-screw extruder using a response surface methodology. Corn flour and SPI were mixed with a ratio of 4:1. The screw speed was set at five levels between 60 and 140 rpm, barrel temperature between 140°C and 180°C, and feed moisture between 18% and 38%. All physical properties of the extruded material evaluated-included expansion ratio, bulk density, breaking strength, water solubility index, rehydration ratio, and color-were significantly (p<0.05) affected by the three process variables. Feed moisture was the most significant variable with quadratic effects on most of the physical properties. Response surface regression models were established to correlate the physical properties of the extruded product to the process variables. Understanding the effect of these variables on the product physical properties was deemed useful for the development of protein-rich extruded products.

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Section: Expansion Ratio (Er)supporting

confidence: 61%

Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

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Twin-screw Extrusion of Corn Flour and Soy Protein Isolate (SPI) Blends: A Response Surface Analysis

Ramaswamy

Boye

2009

Food Bioprocess Technol

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“…Compression resistance was determined according to Park et al, 13 with an Instron model 4411 universal machine (Harry Mazal S.A. de C.V., México, D.F), using a compression speed of 10 mm min −1 , an 8 mm diameter probe and a 500 kg f load cell. Specific mechanical energy (SME), in J g −1 , was calculated following the methods of González et al 14 This was done by directly measuring equipment torque (T ), in rpm, at the moment each mix was processed, and then calculating feed caudal (QA), in g min −1 , accounting for output caudal (OC), in g min −1 , extrudate moisture (EM), in g kg −1 , and established processing moisture (PM), which was 155 g kg −1 .…”

Section: Blend Selectionmentioning

confidence: 99%

Effect of extrusion on nutritional quality of maize and Lima bean flour blends

et al. 2006

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Maize flour (Zea mays) (M), Lima bean flour (Phaseolus lunatus) (B) and blends of these in proportions of 75M/25B, 50M/50B and 25M/75B (w/w) were extruded and their nutritional quality evaluated. Extrusion was done with a single screw extruder at 160 • C, 100 rpm and 15.5% moisture. In vitro protein digestibility (87%) was higher in the extruded products. Available lysine and resistant starch were highest in 50M/50B raw flour (59.5 g kg −1 protein, 67.9 g kg −1 , respectively) but decreased after extrusion (45.5 g kg −1 protein, 16.6 g kg −1 , respectively). The same treatment had the lowest available starch (561.6 g kg −1 flour, 507.9 g kg −1 extrudate). Total dietary fiber in the 50M/50B raw flour blend was 144 g kg −1 versus 176 g kg −1 in its extrudate. This was most noticeable for soluble dietary fiber, which increased from 10.6 g kg −1 to 79.4 g kg −1 after processing. Extrusion of blends is feasible up to a 50% bean inclusion level, which improves the nutritional value of the expanded product.

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“…For instance, in their study of blends of soy protein isolate (SPI) and wheat starch, Lin et al (2002) found that the water-holding capacity of extrudates increased with higher cooking temperatures. Park et al (1993) studying the extrusion of soy flour-corn starch-raw beef blends using a single-screw extruder, reported that increasing process temperature from 140℃…”

Section: Water-holding Capacity (Whc)mentioning

confidence: 99%

Twin-Screw Extrusion of Hairtail Surimi and Soy Protein Isolate Blends

He¹,

Bei-hong²,

Huang³

et al. 2014

FSTR

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In this study, hairtail surimi (HS) and soy protein isolate (SPI) blends were extruded using a co-rotating twinscrew extruder. The effects of feed moisture, screw speed, and barrel temperature on the texture and water-holding capacity of the extrudates were investigated using response surface methodology. HS and SPI were mixed at a ratio of 1:4; the screw speed was tested at three levels between 80 and 120 rpm; the barrel temperature was set between 140℃ and 160℃, and the feed moisture was set between 30% and 50%. The digestibility and microstructure of the extrudate produced by optimum condutions were also studied. The results demonstrated that the physical properties were significantly (p < 0.05) affected by the three process variables. Water-holding capacity and extrudate texture were found to mainly depend on barrel temperature and feed moisture, respectively. In vitro protein digestibility of the blends was improved by the extruding process.

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Single‐Screw Extrusion of Defatted Soy Flour, Corn Starch and Raw Beef Blends

Cited by 43 publications

References 14 publications

Twin-screw Extrusion of Corn Flour and Soy Protein Isolate (SPI) Blends: A Response Surface Analysis

Twin-screw Extrusion of Corn Flour and Soy Protein Isolate (SPI) Blends: A Response Surface Analysis

Effect of extrusion on nutritional quality of maize and Lima bean flour blends

Twin-Screw Extrusion of Hairtail Surimi and Soy Protein Isolate Blends

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