Influence of extrusion variables on the proteinin vitro digestibility and protein solubility of extruded soy tarhana

✍ Scribed by Ainsworth, Paul; Fuller, David; Plunkett, Andrew; İbanoğlu, Şenol

• Publisher: John Wiley and Sons
• Year: 1999
• Tongue: English
• Weight: 120 KB
• Volume: 79
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199904)79:5<675::aid-jsfa234>3.0.co;2-a

✦ Synopsis

Tarhana, supplemented with 150 g kg-1 full-fat soy ýour, was extruded at diþ erent extrusion conditions (barrel temperature : 80-120ÄC ; screw speed : 100-300 rpm ; feed rate : 10-20 kg h-1) using a twin-screw extruder. The eþ ect of extrusion conditions on the in vitro digestibility (PD) of the protein and protein solubility (PS) was investigated using response surface methodology. Regression equations for predicting PD and PS were developed. While the barrel temperature had a signiücant eþ ect on PD (P AE 0.1), feed rate was the most signiücant variable on PS of the samples (P AE 0.05). Since the protein solubility should be high for the instant properties of extruded soy tarhana soup, it is suggested that soy tarhana should be extruded at low feed rates (ie high residence times) while high barrel temperatures should be achieved for the inactivation of antinutritional factors present in the soy ýour.