DEVELOPMENT AND OPTIMIZATION OF NUTRITION AL AND TASTEFUL INSTANT FOOD-PRODUCTS FROM CEREAL WITH ADDITION OF SOYBEAN BY EXTRUSION COOKING

Protein enriched and amino acid balanced powder foods can be produced from mixtures of parboiled rice, whole wheat and whole soybean meals t hrough HTST extrusion cooking. Mathematical models were established to describe the relationships between the recipe ingredients as well as the extrusion conditions and the product sensory and nutritional prope rties. It was found that the products with good sensory quality and nu tritional value can be produced with different mixtures of raw materia ls under corresponding extrusion conditions. The best food could be ex truded with extrusion temperature 170 degrees C, screw speed 120 rpm a nd using the recipe, in which water/rice/wheat/soybean were 18/40/2/40 [%], or with the same extrusion temperature, screw speed 160 rpm and using the recipe 18/30/2/50 or 18/20/2/60 [%] respectively.