Acceptability of extruded corn snacks as affected by inclusion of soy protein

Our objectives were to develop acceptable extruded snack products containin g soy protein, and to evaluate the influence of soy protein type, soy level , and moisture content. Addition of soy protein increased die temperature a nd pressure while decreasing motor torque. Results of two consumer tests fo r 12 prototype products and the most acceptable three samples indicated pos itive responses. Acceptance correlated highly with consumer attitudes towar d soy foods and prior information about health effects of soy protein. Diff erences between protein types suggested that formulation optimization could develop highly acceptable soy/corn extruded snacks.