Textural modification of soya bean/corn extrudates as affected by moisture content, screw speed and soya bean concentration

A Clextral BP‐10 (type BC45) co‐rotating twin‐screw extruder was used for texture modification of extrudates. Dry materials were mixed in a mixer for 15 min at low speed before extrusion. Moisture content 21–23% and addition of soya bean flour (0–40%) showed significant influences on the texture of the extrudates. Addition of soya bean flour in the range from 0 to 40% increased the diametrical expansion ratio (P < 0.01), decreased the hardness (P < 0.01) and modifies specific volume and chewing behaviours of the extrudates. Increasing moisture content in the range from 21 to 23%, however, significantly decreased specific volume (P < 0.01), and increases hardness (P < 0.01) of the extrudates. The hardness and crispness of the extrudates at fracturability of 110 g were graded higher than 6.0 by 30 and 27 of 34 consumer panelists, respectively. Consumer purchase intent showed the highest score of 5.5 in a 9‐point hedonic scale when sample fracturability was at 110 g.