Twin-screw extrusion texturization of extruded-expelled soybean flour

Texturized soy proteins (TSP) have been produced from hexane-extracted soy flours having a narrow range of characteristics. The objective of this stud y was to determine the influence of protein dispersibility index (PE)I) and residual oil content on extrusion texturization of partially defatted soy flours produced by extruding-expelling (E-E). Ten E-E processed soy flours having residual oil contents and PDI values of 5.5-12.7% and 35.3-69.1%, re spectively, were texturized using a twin-screw extruder. Water-holding capa cities were greater for TSP prepared from E-E processed soy flours with low er residual oil contents. Bulk densities were significantly lower for TSP p repared from E-E processed soy flours compared with a commercial product ma de from hexane-extracted soy flour. The texture characteristics of extended ground beef patties containing texturized E-E processed soy flour were sim ilar to that of 19% fat ground beef. Flavor acceptability was directly corr elated (R = 0.761) with residual oil content of the E-E processed soy flour s. However, lower residual oil and higher PDI flours exhibited better textu rization and extrudate qualities.