Nutrient-based Corn and Soy Products by Twin-screw Extrusion |
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| Authors: | R. P. KONSTANCE C. I. ONWULATA P.W. SMITH D. LU M. H. TUNICK E. D. STRANGE V. H. HOLSINGER |
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| Affiliation: | The authors are affiliated with the U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038. Direct inquiries to Dr. R. P. Konstance. |
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| Abstract: | Blends were developed to provide 20% protein, 12% fat, 68% carbohydrate and 8% moisture. High protein soy products (full fat flakes, protein isolate and/or concentrate) were formulated with corn meal and soybean oil to provide high protein and fat. The blends were extruded to provide pre-cooked foods that could be reconstituted at 40°C to a porridge or gruel, eliminating prolonged cooking or degradation of heat labile nutrients. Two types of soy isolate and concentrate were evaluated under extrusion temperatures from 100 to 130°C and feed moistures 8.5 to 18%. The extrusion of lower valued concentrates at 100 to 115°C with moisture from 12 to 18% produced a precooked mix that was high in nutrients and contained the most available lysine. |
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| Keywords: | extrusion corn soy precooked consistency nutrition |
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