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Effects of extrusion cooking on functional properties of mixtures of full-fat soy and sweet potato

Authors
  • Iwe, M.O.1
  • 1 University of Agriculture, Department of Food Science and Technology, Makurdi, Nigeria , Makurdi
Type
Published Article
Journal
Plant Foods for Human Nutrition
Publisher
Kluwer Academic Publishers
Publication Date
Mar 01, 1998
Volume
53
Issue
1
Pages
37–46
Identifiers
DOI: 10.1023/A:1008095703026
Source
Springer Nature
Keywords
License
Yellow

Abstract

Full-fat soy and sweet potato were extruded at 0:100, 25:75, 50:50, 75:25 and 100:0 ratios in an Insta-Pro 600 single screw extruder operated at 180, 200, 220 rpm respectively. Functional properties: bulk density, expansion ratio, water absorption and solubility indices and trypsin inhibitor were assayed. Results showed that addition of soybeans to sweet potatoes considerably increased the protein, fat, ash and trypsin inhibitor levels of the raw material mixtures. It also led to decreases in viscosities of raw mixtures, with corresponding increases in pasting temperatures. Addition of soybean significantly (p<0.05) affected expansion ratio, water absorption and solubility indices and trypsin inhibitor but not bulk density. Variation in screw rotation speed (rpm) significantly (p<0.05) affected only water solubility index at increasing speed. Extrudates generally received severe heat treatment, rendering them applicable only in soup bases, flour mixes and breakfast foods.

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