EFFECTS OF TEMPERATURE, MOISTURE AND RESIDENCE TIME IN THE PROPERTIESOF FULL-FAT SOYBEAN FLOUR PRODUCED IN A TWIN EXTRUDER

Authors
SERNASALDIVAR SO CABRAL LC
Citation
So. Sernasaldivar et Lc. Cabral, EFFECTS OF TEMPERATURE, MOISTURE AND RESIDENCE TIME IN THE PROPERTIESOF FULL-FAT SOYBEAN FLOUR PRODUCED IN A TWIN EXTRUDER, Archivos latinoamericanos de nutricion, 47(1), 1997, pp. 66-69
Citations number
12
Categorie Soggetti
Nutrition & Dietetics
Journal title
Archivos latinoamericanos de nutricion → ACNP
ISSN journal
00040622
Volume
47
Issue
1
Year of publication
1997
Pages
66 - 69
Database
ISI
SICI code
0004-0622(1997)47:1<66:EOTMAR>2.0.ZU;2-X
Abstract
Soybeans were dehulled, roll-milled into grits, conditioned to 18 or 2 1% moisture and continuously cooked in a twin extruder at three temper ature programs and two residence times. The resulting extrudates were further dried and roll-milled into flour and characterized for their p hysical, chemical and functional properties. The urease activity and n itrogen solubility index (NSI) decreased with increased extrusion temp erature, residence time and soybean grits moisture content. The best p re-cooked full fat flours had a urease activity lower than 0.2 and a N SI higher than 15%.