ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A puffed product was made by extruding corn flour supplemented with soybean and safflower pastes. Mixes with the following proportions of corn flour, soybean and safflower pastes: (i) 89:8:3, (ii) 83:11:6 and (iii) 80:17:3 were extruded. The corn flour, soybean and safflower pastes used had 6.6%, 45.9% and 32.9% protein content respectively. In addition, the soybean paste contained 11.78 units of inhibited trypsin/mg of sample, which means it was appropriate for human consumption. Sensory evaluation of extruded products showed that there were no significant differences in flavour, crunchiness and acceptance in the case of products 1 and 3, when compared with samples made from corn flour alone. Product 2 had lower scores, as it had a bitter taste because of the greater amount of safflower paste used. Biological testing showed that all the products containing soybean and safflower pastes were superior to the 100% corn diet in terms of food conversion, growth rate and weight gain.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2005.00953.x
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