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Abstract
Thermal properties of new extruded products with texturized properties were examined using Differential Scanning Calorimetry (DSC). Corn-texturized protein systems were extrusion-cooked in a twin-screw extruder with varying feed rate (0.7–1.9 g/s), screw speed (150–250 rpm), extrusion temperature (150 to 260°C), and feed moisture content (13 to 19 g/100g wet basis). Four different texturized legume flours, namely bean, chickpea, kidneybean, and lentil were mixed with corn grits. A simple mathematical model was used to correlate the melting transition temperature with the extrusion conditions and moisture content. As expected, phase transition behaviour and thermal properties of the corn-water-legume system depend significantly on product temperature, feed moisture and corn/legume ratio and less on screw speed and feed rate.
ACKNOWLEDGMENTS
The authors acknowledge the Ministry of Education and the European Commission for co-funding this study in the framework of EPEAEK II—PYTHAGORAS programme.
Notes
Hoseney, R.C.; Mason, W.R.; Lai, C.-S.; Guetzlaff, J. Factors Affecting the Viscosity and Structure of Extrusion-cooked Wheat Starch. In J. L. Kokini, C. Ho, & M.V. Karwe (Eds.), Food Extrusion Science and Technology; Kokini, J.L.; Ho, C.; Karwe, M.V.; Eds.; Marcel Dekker: New York, 1992; 277–305.
