Development of nutritious soy fortified snack by extrusion cooking
2000
Pracha Boonyasirikool | Chulalak Charunuch (Kasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development)
Nutritious soy fortified snack with good texture and good protein quality was achieved from formula 8 containing 18 percent of soy flour (9 percent DFS + 9 percent FFS) replaced in a blends of corn grit and broken rice, 2 percent soybean oil and fortified with a mixture of vitamins, minerals and amino acids. Mixed ingredients were adjusted to 16.5+-0.5 percent moisture content and fed at 365 g/min to extrusion process at 165-167 deg C melt temperature employing Berstorff laboratory twin screw extruder operated at 300 rpm. The obtained snack had expansion ratio (ER), bulk density (BD) and compression force (CF) of 3.9, 58 g/L and 60.17 N, respectively and was subsequently sensory evaluated (9-point hedonic scale) for preference and acceptance together with control samples and popular market snacks. Snack sample from formula 8 had gained the highest score in color, flavor, texture and overall acceptability (P
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Эту запись предоставил Kasetsart University