Sponsored in part by the Protein and Fiber Commission of Texas. Frito-Lay, Inc. generously provided use of pilot plant facilities for the extrusion portion of the study. Mr. Don Bittner contributed technical advice on extrusion. Maine Agricultural Experiment Station external publication #1507.
Protein and Fiber Supplementation Effects on Extruded Cornmeal Snack Quality
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 3, pages 760–763, May 1991
How to Cite
CAMIRE, M. E. and KING, C. C. (1991), Protein and Fiber Supplementation Effects on Extruded Cornmeal Snack Quality. Journal of Food Science, 56: 760–763. doi: 10.1111/j.1365-2621.1991.tb05376.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 7/5/90; revised 9/16/90; accepted 10/8/90
Cornmeal snacks containing blends of soy protein isolate (SPI) with cotton linter cellulose (CEL) or soy cotyledon fiber (SF) were produced with a twin screw extruder. SPI increased expansion and reduced collet bulk density. Samples containing soy materials were darker than those containing 10% CEL or only cornmeal. CEL reduced expansion and increased residual moisture. The effects of SF were intermediate between those of SPI and CEL. Samples containing either type fiber had slight increases in nitrogen solubility and higher losses of available lysine after extrusion. A sensory evaluation panel found samples with 15% SPI and 10% either fiber were tan and soft, with a nutty or grain flavor.