Using of extrustion process for preparation of the instant beverage powders based on corn and soybean
2000
Chulaluck Charunuch(Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development | Pracha BoonyasirikoolKasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development | Choladda TengpookKasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development)
Preparation of the instant beverage powders based on corn and soybean from extrusion process has been studied. To examine the effect of particle size of corn grit (13, 23 and 33 mesh) and the composition between corn grit and isolated soy protein (84:10, 74:20 and 64:30) on the properties of product and evaluate nutritional value of the acceptable product. The results were found that the differences in particle size of corn grit did not have significant effect (P GT 0.05) on the chemical composition (moisture and protein content) and the physical properties of product (bulk density, reconstitution index, water absorption index, water solubility index and viscosity), but the differences in the composition between corn grit and isolated soy protein have significant effect (P LT 0.05) on the protein content and the physical properties of product. The highest acceptable product consists of particle size of corn grit (13 mesh) and the composition between corn grit and isolated soy protein (84:10) which reconstituted well, good soluble and moderate viscosity had adequate protein content and appropriate pattern of essential amino acid for good nutritive consuming.
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