Instrumental and Sensory Evaluation of Textural Properties of Extrudates from Blends of High Starch/High Protein Fractions of Dry Beans

Abstract

A Wenger X5 single-screw extruder was used to produce bean extrudates from formulations modified by addition of high protein bean fraction or hull. The effect of process temperature was investigated. The higher the process temperature, the lower was the sample stress and the higher the sensory score for crispness. Product processed below 121°C was unacceptable. Crispness was good for samples containing 13-16% protein or 17-21% fiber; outside these ranges the extrudates were too hard. Shear stress increased uniformly with increasing protein or fiber content. A satisfactory correlation was observed between sensory and instrumental test results for texture: the higher the shearing stress, the lower was the sensory score for crispness.

Effect of process parameters and soy flour concentration on quality attributes and microstructural changes in ready-to-eat potato–soy snack using high-temperature short time air puffing

“…soy flour, temperature and time had important roles to play in the OAA of the product. This finding was in accordance with the study reported by Skierkowski, Gujska, and Khan (1990). They carried out instrumental and sensory evaluation of textural properties of extrudates from blends of high starch/high protein fractions of dry beans.…”

High temperature short time air puffed ready-to-eat (RTE) potato snacks: Process parameter optimization

“…temperature, time, initial moisture content and air velocity had important roles to play in the OAA of the product. This finding was in accordance with the study reported by Skierkowski, Gujska, and Khan (1990). They carried out instrumental and sensory evaluation of textural properties of extrudates from blends of high starch/high protein fractions of dry beans.…”

Optimization of HTST process parameters for production of ready-to-eat potato-soy snack

“…soy flour, temperature and time had important roles to play in the OAA of the product. This finding was in accordance with the study reported by Skierkowski et al (1990). The authors carried out instrumental and sensory evaluation of textural properties of extrudates from blends of high starch/ high protein fractions of dry beans.…”