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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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DOI: 10.4236/fns.2012.312225    3,817 Downloads   5,993 Views   Citations

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.

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

D. Reyes-Jáquez, F. Casillas, N. Flores, I. Andrade-González, A. Solís-Soto, H. Medrano-Roldán, F. Carrete and E. Delgado, "The Effect of Glandless Cottonseed Meal Content and Process Parameters on the Functional Properties of Snacks during Extrusion Cooking," Food and Nutrition Sciences, Vol. 3 No. 12, 2012, pp. 1716-1725. doi: 10.4236/fns.2012.312225.

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