STUDY THE EFFECT OF TEMPERATURE AND MOISTURE EXTRUSION PROCESS ON THE FUNCTIONAL PROPERTIES OF SOY PROTEIN CONCENTRATES AND COLOR PARAMETERS IN ORDER TO USE IN FLOUR PRODUCTS

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MOZAFFARPOOR R.; KOOCHEKI A.; MILANI E.; VARIDI M.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2018 | Volume:14 | Issue:71 Page(s): 223-229

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Title

STUDY THE EFFECT OF TEMPERATURE AND MOISTURE EXTRUSION PROCESS ON THE FUNCTIONAL PROPERTIES OF SOY PROTEIN CONCENTRATES AND COLOR PARAMETERS IN ORDER TO USE IN FLOUR PRODUCTS

Author(s)

MOZAFFARPOOR R. | KOOCHEKI A. | MILANI E. | VARIDI M. | Issue Writer Certificate

Keywords

SOY PROTEIN CONCENTRATEQ1

EXTRUSION PROCESSQ1

FUNCTIONAL PROPERTIESQ2

COLOR PARAMETERSQ2

Abstract

In this work, the effect of temperature EXTRUSION PROCESS at three levels (110, 130 and 160oC) and moisture content at two levels (18 and 25%) on some FUNCTIONAL PROPERTIES and COLOR PARAMETERS of SOY PROTEIN CONCENTRATEs have been investigated Comparison between the oil and water absorption capacity of raw and extruded concentrate showed reduced water absorption capability and increasing the absorption capacity of the oil in the samples after the EXTRUSION PROCESS (P<0.05) Because it would be the result of the EXTRUSION PROCESS on the denaturation of protein structure and therefore the presence of hydrophobic groups on the protein level and the subsequent ,hydrophobic interactions between the protein and oil increased, thus increases fat absorption capacity, On the other hand the solubility of concentrated, reduced after the EXTRUSION PROCESS (P<0.05) the reason noted above. Also comparison the solubility of extruded samples showed that with increasing extrusion temperature at both moisture content observed an increasing trend about solubility of samples (P>0.05). L* Parameter of SOY PROTEIN CONCENTRATE reduced after the EXTRUSION PROCESS, while a* and b* parameters increased after the EXTRUSION PROCESS.

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APA: Copy

MOZAFFARPOOR, R., KOOCHEKI, A., MILANI, E., & VARIDI, M.. (2018). STUDY THE EFFECT OF TEMPERATURE AND MOISTURE EXTRUSION PROCESS ON THE FUNCTIONAL PROPERTIES OF SOY PROTEIN CONCENTRATES AND COLOR PARAMETERS IN ORDER TO USE IN FLOUR PRODUCTS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(71), 223-229. SID. https://sid.ir/paper/72102/en

Vancouver: Copy

MOZAFFARPOOR R., KOOCHEKI A., MILANI E., VARIDI M.. STUDY THE EFFECT OF TEMPERATURE AND MOISTURE EXTRUSION PROCESS ON THE FUNCTIONAL PROPERTIES OF SOY PROTEIN CONCENTRATES AND COLOR PARAMETERS IN ORDER TO USE IN FLOUR PRODUCTS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;14(71):223-229. Available from: https://sid.ir/paper/72102/en

IEEE: Copy

R. MOZAFFARPOOR, A. KOOCHEKI, E. MILANI, and M. VARIDI, “STUDY THE EFFECT OF TEMPERATURE AND MOISTURE EXTRUSION PROCESS ON THE FUNCTIONAL PROPERTIES OF SOY PROTEIN CONCENTRATES AND COLOR PARAMETERS IN ORDER TO USE IN FLOUR PRODUCTS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 71, pp. 223–229, 2018, [Online]. Available: https://sid.ir/paper/72102/en

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