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SOLUBILITY AND IN VITRO DIGESTIBILITY OF SOY FLOURS, CONCENTRATES, AND ISOLATES

✍ Scribed by K. L. CLATTERBUCK; N. L. KEHRBERG; N. L. MAR ABLE

Book ID
108804486
Publisher
Institute of Food Technologists
Year
1980
Tongue
English
Weight
645 KB
Volume
45
Category
Article
ISSN
0022-1147

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Tarhana, supplemented with 150 g kg-1 full-fat soy Γ½our, was extruded at diΓΎ erent extrusion conditions (barrel temperature : 80-120Γ„C ; screw speed : 100-300 rpm ; feed rate : 10-20 kg h-1) using a twin-screw extruder. The eΓΎ ect of extrusion conditions on the in vitro digestibility (PD) of the pro