Extrusion cooking characteristics of soy-wheat blends to produce ready to eat snacks
DOI:
https://doi.org/10.52151/Abstract
The snacks constitute an important part of our daily nutrient and calorie intake. Soy-cereal blends such as soy-com, soy-rice and soy-sorghum have been reported to give good quality snacks with extrusion processing. Soybean is the cheapest source of quality protein and good calorie whereas wheat is a popular cereal in India with 7085% starch. Extrusion provides expansion of starch, conversion of protein into easily digestible form at relatively lower operating costs. The experiments were conducted with full fat soy-flour blended with wheat flour in proportion of 10,20 and 30%, at 3 feed moisture levels of 15, 20 and 25% (wb) and three barrel temperatures of80, 90 and 100 °C. Analysis of various quality indices of extrudate with process variables indicated optimum condition of 10% blending of full fat soy flour (FFSF), 25% moisture content and 90 °C barrel temperature. The second set of experiment conducted on defatted soy-flour, showed optimum condition at 10 % blend, 15% moisture content and 90 °C barrel temperature.
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References
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