We acknowledge the invaluable assistance of Mr. Richard Stoler and Ms. Sandy Clauson for assistance in product analysis; Mr Gregg Nelson, Cargill Foods; Mr. Michael Fleckenstein, ADM; and Mr. Paul Lang, natural products for materials. The mention of brand or firm name does not constitute an endorsement by the U.S. Dept. of Agriculture over others of a similar nature not mentioned.
Processing Properties of Extruded Corn-Soy Blends
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 67, Issue 1, pages 347–350, January 2002
How to Cite
Konstance, R.P., Strange, E.D. and Onwulata, C.I. (2002), Processing Properties of Extruded Corn-Soy Blends. Journal of Food Science, 67: 347–350. doi: 10.1111/j.1365-2621.2002.tb11408.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20000343 Submitted 3/27/00, Accepted 10/26/01, Received 9/24/01
- corn-soy blend;
ABSTRACT: Extruded corn-soy blend (CSB), is a nutritious, fully cooked product that rehydrates at room temperature. CSB, at 10, 13, and 19% moisture was extruded at 115 °C and dried at 45, 65, and 85 °C. The porosity of the lower moisture samples was higher and dried more rapidly at all temperatures. These samples also exhibited a lower breaking strength that could facilitate grinding and color that approximated that of the standard CSB. Most of the chemically available lysine was retained during processing. There were no differences among the peroxide values (PV) of the extruded and dried products. Extruding at low moisture content, the extrudate can be dried rapidly and provide better storage stability.