This research was carried out with funds from the Research Corporation, New York, NY (Grant-in-aid INCAP PN-740/FDTEC) and from the Agency for International Development (AID) of the United States (Grant-in-aid PN-171).
Some Characteristics of Whole Corn: Whole Soybean (70:30) and Rice: Whole Soybean (70:30) Mixtures Processed by Simple Extrusion Cooking
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 434–437, March 1983
How to Cite
MOLINA, M. R., BRAHAM, J. E. and BRESSANI, R. (1983), Some Characteristics of Whole Corn: Whole Soybean (70:30) and Rice: Whole Soybean (70:30) Mixtures Processed by Simple Extrusion Cooking. Journal of Food Science, 48: 434–437. doi: 10.1111/j.1365-2621.1983.tb10759.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 2/6/82; revised 10/18/82; accepted 10/27/82.
Mixtures of corn or rice with dehulled soybeans (70:30) were extruded at three cone openings. Processing temperatures were inversely correlated with cone opening. As cone opening increased fat retention and nitrogen solubility index increased, while dispersibility, protein nutritive value and acceptability (as “atole”) by school children decreased. The PER and NPR of the mixtures were significantly (P < 0.05) correlated with processing temperature (r = 0.90 for both) and sensory score (r = 0.83 and 0.82, respectively). No correlation was observed between protein nutritive value and residual antiphysiological factors of the products. After storage of mixtures for 12 wk at 4° and 25° C, fat acidity values were lower than 2%; those stored at 35°C showed nearly 10%. All samples were equally acceptable.