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Influence of sunflower flour on the extrusion behaviour of soya grits and the functional properties of the extrudates (Short communication)

✍ Scribed by Brückner, J. ;Mieth, G. ;Zdziennicki, A. K. ;Gwiazda, S.

Publisher: John Wiley and Sons
Year: 1987
Tongue: English
Weight: 158 KB
Volume: 31
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19870311024

No coin nor oath required. For personal study only.

✦ Synopsis

Texturizing is the key to produce meat-like products from vegetable proteins; by application of texturized protein products it is possible to increase the substitution rate of meat in meat products, because such products have their own structure, and their addition will not cause such a structure loss as it is connected with addition of proteins as a powder. Thermoplastic extrusion is a relatively simple procedure to process flours to structurates [I, 21.

Our aim was to study the extrusion of mixtures of soybean and sunflower flours, because the amino acid compositions of the two proteins supplement each other.

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