Sweetened Extruded Corn/Soy Product as Intermediate Moisture Food |
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| Authors: | M.H. GOMEZ J.M. AGUILERA |
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| Affiliation: | Both authors were formerly with the Food Protein R&D Center, Texas A&M Univ., College Station, TX 77843. Author Gomez is now at Universidad Nacional de Salta, Argentina and Dr. Aguilera is with the Dept. of Chemical Engineering, Univ. Catolica de Chile, P.O. Box 6177. Santiago, Chile. |
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| Abstract: | ![]()
An intermediate moisture food analog of sweetened condensed milk was developed based on soy protein, modified degermed corn, vegetable oil and sugar. Water solubility of corn was increased by extrusion-cooking followed by saccharification with glucoamylase in a 28% total solids (TS) soy protein-extruded corn suspension. Enzyme-modified corn/soy concentrates with 40–45% TS had a water solubility index (WSI) of 56–58% and a DE of 38–40. The final products had 73.5–78.4% TS, 71.5–72.7 WSI at pH 4.1–4.2, and a water activity of 0.82–0.83. |
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