[A model for the extrusion of a corn:soybean blend (70:30)]

¹Instituto de Investigaciones para la Industria Química, Universidad Nacional de Salta, Argentina.

|September 1, 1987

Abstract:

Most of the physicochemical and sensorial properties of the extrudates depend on the extent of the starch degradation. A cereal extrudate has physicochemical properties similar to those of a blend of raw, gelatinized and dextrinized starch. Based on this postulate, models of cereal: oilseed blends were prepared, and different analytical techniques for their characterization were applied. Results revealed that the corn:soy (70:30) extruded sample under study, was similar to moderately dextrinized corn:soy blend obtained in the laboratory. Therefore, it could be used to prepare "papillas" or precooked foods.

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Abstract:

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