The Effect of Glandless Cottonseed Meal Content and Process Parameters on the Functional Properties of Snacks during Extrusion Cooking

作     者：Damian Reyes-Jáquez Favio Casillas Nancy Flores Isaac Andrade-González Aquiles Solís-Soto Hiram Medrano-Roldán Francisco Carrete Efren Delgado 

作者机构：Graduate School of Biochemical EngineeringTechnological Institute of DurangoDurangoMéxico Extension Food TechnologyNew Mexico State UniversityLas CrucesUSA Technological Institute of Tlajomulcolajomulco de ZúnigaMéxico Faculty of VeterinaryJuarez State University of DurangoDurangoMéxico 

出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)

年 卷 期：2012年第3卷第12期

页      面：1716-1725页

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

主　　题：Cottonseed Meal Extruded Snack Functional Properties 

摘      要：The results of the present study indicate that glandless cottonseed meal (CSM) can be incorporated in extruded corn flour snacks at a 10% content level, which increases snack protein content to 12.8% and reduce fat content to 6.2%. To improve snacks’ nutritional quality, CSM and corn flour were extruded using a simple screw extruder. An expansion index (EI) ranging of 1.2 - 4.7 was obtained. Penetration force (PF) was 7 - 9 times harder than other extruded products. High extrusion temperature and high CSM concentrations decreased (p p p 0.05) extrudates’ water solubility index. Extrusion conditions used showed a 68.5% starch gelatinization, and a starch availability of more than 97%, which explains the high expansion index obtained.