EFFECT OF PARTICLE SIZE AND HEAT ON ABSORPTIVE PROPERTIES OF SOY HULLS1,2

Given the potential contribution of soy hulls to the human diet, a methodology was developed to determine their moisture and lipid absorptive properties under conditions simulating those within a restructured pork product during thermal processing. Laboratory procedures were developed to determine the interactive effects of particle size, heat (25, 50, 75, and 95°C), and varying levels of available water, pork lipids, and water/pork lipids emulsion upon absorption abilities. Absorption of all media was influenced by particle size; as particle size increased, media absorption generally increased. Higher temperatures tended to increase water and water/pork lipid emulsion absorption, but had no effect on pork lipid absorption. Water was found to be preferentially absorbed over lipids. These results can be used by food processors in developing a restructured pork/soy hull product for human consumption.