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

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Author(s): Damian Reyes-Jáquez | Favio Casillas | Nancy Flores | Isaac Andrade-González | Aquiles Solís-Soto | Hiram Medrano-Roldán | Francisco Carrete | Efren Delgado

Journal: Food and Nutrition Sciences
ISSN 2157-944X

Volume: 03;
Issue: 12;
Start page: 1716;
Date: 2012;
Original page

Keywords: Cottonseed Meal | Extruded Snack | Functional Properties

ABSTRACT
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 < 0.05) EI, water activity, and water absorption index. Higher CSM concentrations can be incorporated into extrudates if snacks are processed at higher extrusion moistures. CSM increased (p < 0.05) extrudates’ PF giving them a unique crunchy texture. CSM decreased (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.
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