Extrusion Processing of Protein Rich Food Formulations
Author | : Liang Yu |
Publisher | : |
Total Pages | : |
Release | : 2011 |
ISBN-10 | : OCLC:841469756 |
ISBN-13 | : |
Rating | : 4/5 (56 Downloads) |
Book excerpt: Extrusion has been widely used as a high-temperature short-time process to produce commercially shelf stable extruded products. Many physical and chemical changes take place during the process, including the gelatinization of starch, denaturation of protein and even complete cooking. To fully understand changes during the process, evaluation of the effect of extrusion process variables on the extruded product is very important. There are many process and product-dependent variables associated with the extrusion process such as barrel temperature, screw speed, die diameter and raw material composition (moisture, starch, protein and fat contents). In general, commercial extruded products have mainly focused on starch-rich products which are generally are low in protein content. The overall objective of this research was to prepare high-value protein-rich products through the use of extrusion processing.In order to evaluate the influence of added protein [soy ...