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KMID : 1024420180220020137
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Food Engineering Progress
2018 Volume.22 No. 2 p.137 ~ p.144
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Effect of Biji Addition on Quality of Extruded Isolated Soy Protein
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Cheong Sang-Hyun
Kwon Kyung-Tae
Ryu Gi-Hyung
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Abstract
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This study was carried out to determine the effect of biji addition on the quality of extruded isolated soy protein (ISP). ISP-based biji addition (0, 20, 40 and 60%) was extruded at die temperatures 140°C and 150°C and a screw speed of 250 rpm. The moisture contents were adjusted to 35% and 45%. As the content of biji increased from 0% to 60%, springiness, cohesiveness, and cutting strength of the extruded ISP were significantly decreased. When the die temperature increased from 140°C to 150°C and the water content increased from 35% to 45%, the nitrogen solubility index, cutting strength and integrity index decreased. When the biji addition was increased at a barrel temperature of 140°C and a moisture content of 45%, the integrity index of the ISP texture decreased. With an increase in the addition of biji to ISP, rough surface and irregular fiber structure were observed, but regular microfiber structure was not observed.
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KEYWORD
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isolated soy protein, biji, nitrogen solubility index, integrity index
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