Effect of Lipids on the Properties of Extruded Products

Mrinal Bhattacharya, M. A. HANNA

Research output: Contribution to journalArticlepeer-review

29 Scopus citations

Abstract

Corn gluten having 3.9, 1.8 and 0.2%, lipid (dry basis, db) was blended with defatted soy protein concentrate in the ratio of 25:75 w/ w. The blends were made up of 20, 30, and 40% moisture (db) and then extruded through 4.24, 3.0, and 2.12 mm diameter dies at screw speeds of 60, 120, and 180 rpm. The dependent variables measured were puff ratio, bulk density, shear strength, and water‐holding capacity. Shear strength increased when lipids decreased from 3.9% to 1.8% but then decreased when lipids were reduced to 0.2%. Water‐holding capacity and puff ratio increased with decreasing lipids. Bulk density was unaffected by lipid concentration.

Original languageEnglish (US)
Pages (from-to)1230-1231
Number of pages2
JournalJournal of food science
Volume53
Issue number4
DOIs
StatePublished - Jul 1988

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