Processing Properties of Extruded Corn-Soy Blends |
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| Authors: | RP Konstance ED Strange CI Onwulata |
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| Affiliation: | The authors are with the U. S. Dept. of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038. Direct inquiries to author Konstance (E-mail: ). |
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| Abstract: | ABSTRACT: Extruded corn-soy blend (CSB), is a nutritious, fully cooked product that rehydrates at room temperature. CSB, at 10, 13, and 19% moisture was extruded at 115 °C and dried at 45, 65, and 85 °C. The porosity of the lower moisture samples was higher and dried more rapidly at all temperatures. These samples also exhibited a lower breaking strength that could facilitate grinding and color that approximated that of the standard CSB. Most of the chemically available lysine was retained during processing. There were no differences among the peroxide values (PV) of the extruded and dried products. Extruding at low moisture content, the extrudate can be dried rapidly and provide better storage stability. |
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| Keywords: | corn-soy blend extrusion drying storage |
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