2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center

The major objective of the present work was to establish ideal extruded corn-grits:soybean (80:20) flour for use as porridge for child nutrition. Corn-grits:soybean (80:20) flour was extruded in a Brabender twin-screw extruder using a constant feed rate of 20.8 kg/hr with a constant screw speed of 100 rpm at an extruder exit through 5 mm die. The barrel temperature (BT) profile was as follows: zone 1, 50°C (constant); zone 2, 90°C (constant); zone 3, 90, 110, 130 or 150°C, and zone 4 (die), 110, 130 or 150°C. Functional properties analysis showed that increasing BT at zones 3, caused an increase in initial viscosity (IV), nitrogen solubility (NS) and protein dispersibility (PD), and a decrease in maximum viscosity (MaxV), minimum viscosity (MinV) and final viscosity (FV). An increase in BT at zone 4, resulted in an increase in IV, MaxV, MinV, NS and PD, and a decrease in FV. Thus, the extruded flours with higher values of VI, NS and PD were formulated as porridges, and submitted to sensory analysis. All porridges submitted previously to BT at 110-150(F), 130-130(G), 130-150(H) and 150-150°C(I) in zone 3 and 4, respectively, presented better appearance and consistency, but only the G and H had the best flavor, being equally appreciated by the consumer-type panelists. No trypsin inhibitor activity was detected in studied extruded flours.