Effect of moisture content on flow behaviour of molten soy-protein isolate under an elevated temperature

2007 ◽  
Vol 26 (1) ◽  
pp. 45-51 ◽  
Author(s):  
Y. FUJIO ◽  
N. HAYASHI ◽  
I. HAYAKAWA
Keyword(s):  
Elevated Temperature ◽  
Moisture Content ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Flow Behaviour ◽  
Effect Of Moisture

scholarly journals Functional extruded snacks with lycopene and soy protein

2010 ◽  
Vol 30 (1) ◽  
pp. 143-151 ◽  
Author(s):  
Paula Fernanda Pinto da Costa ◽  
Mariano Bueno Marcondes Ferraz ◽  
Valquíria Ros-Polski ◽  
Ernesto Quast ◽  
Fernanda Paula Collares Queiroz ◽  
...  
Keyword(s):  
Moisture Content ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Extrusion Process ◽  
Protein Isolate ◽  
Raw Material ◽  
Functional Ingredients ◽  
Red Color ◽  
Functional Product ◽  
Corn Snacks

In this work, the effects of thermoplastic extrusion process parameters (raw material moisture content and temperature) and the addition of functional ingredients (lycopene and soy protein) on quality characteristics of a base-formulation for extruded corn snacks were studied, with the objective of developing an easy-to-eat functional product. A single-screw Labor PQ 30 model Inbramaq extruder was used for extrusion and a central composite rotational design (CCRD) was followed. The independent variables were: i) percentage of soy protein isolate (0-30%); ii) percentage of lycopene preparation (0-0.1%); iii) raw material moisture content (20-30%); and iv) 5th zone temperature (100-150 °C). The expansion index reached maximum values with the lowest raw material moisture content (20%) and intermediate temperatures (approximately 125 °C). Instrumental hardness was higher with high moisture and low temperature; however, increasing the percentage of soy protein was beneficial for the texture of the product, reducing hardness. The red color intensity increased with the increase in lycopene content and moisture, and with the reduction of temperature. Sensory acceptance tests were carried out for two products, with maximum percentages of the functional ingredients, 20% moisture and temperatures of 125 and 137 °C, with greater acceptance for the product extruded at 125 °C.

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