Zgadzam się
Nasza strona zapisuje niewielkie pliki tekstowe, nazywane ciasteczkami (ang. cookies) na Twoim urządzeniu w celu lepszego dostosowania treści oraz dla celów statystycznych. Możesz wyłączyć możliwość ich zapisu, zmieniając ustawienia Twojej przeglądarki. Korzystanie z naszej strony bez zmiany ustawień oznacza zgodę na przechowywanie cookies w Twoim urządzeniu.
This study was supported in part by the Undergraduate Research and Extension Experimental Learning Fellowships Program through USDA NIFA Grant #2017-07669, USDA AFRI Grant #2018-67032-27702, and the USDA Hatch Project Accession #1016366. The authors thank AdvantaFava, PURIS, NutriPea, as well as Tate and Lyle for providing proteins and cornstarch samples for this work. We also extend our gratitude to Ms. Angelika Żak, Ms. Mahvash Rezaey, Ms. Chalida Cholmatri, and Mr. Preston Watanabe with the Food Processing Extension and Research Program at Washington State University for their help during the extrusion experiments.
This study analyzed the effect of the inclusion of legume-derived pro-teins, specifically pea and fava bean protein, with varying solubility levels on theexpansion of corn starch. Three different proteins exhibiting low, medium, orhighsolubilityweremixedwithcornstarchtoobtainblendscontaining15%,25%,and 35% (w/w) of the protein. Extrusion was performed on a twin-screw extruderat three different screw speeds (200, 400, and 600 rpm), a moisture content of16% (w.b.), and a die temperature of 140◦C. Obtained extrudates were analyzedfor their expansion, unit density, and hydration properties, namely, water solu-bility index (WSI) and water absorption index (WAI). Extrudates containing theprotein with the highest solubility showed different patterns than those that hadproteins with low or medium solubility. Expansion ratio (ER) increased from amaximum of 3.55±0.24 for pure corn starch up to 5.45±0.43 when incorporat-ing 35% of the protein with medium solubility but significantly decreased downto 1.24±0.08 when incorporating 35% of the most soluble protein. The influenceon the system parameters, as well as on the hydration properties, was also great-est for the blends containing the protein with the highest solubility. Even thoughsignificant Pearson correlations were observed between protein solubility andER (r=−0.579), unity density (r=0.614), WSI (r=−0.634), torque (r=−0.612),as well as specific mechanical energy (r=−0.451), further research is neededto evaluate if the solubility is indeed the reason for certain behaviors or if otherprotein characteristics are more critical for expansion.
